Lentil Salad

• 1 onion, cut in half
• 1 whole clove
• 10 ounces puy lentils
• 1 carrot, cut in large sticks
• bouquet garni
• 1 stalk celery, cut in small sticks
• savory, one sprig
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh parsley
• 4 teaspoons chopped fresh cilantro
• 1 tomatoes, cut in large cubes
• 23 cup toasted slivered almonds
• 1 tablespoon Dijon mustard
• 14 cup olive oil
• 2 tablespoons sherry wine vinegar
• salt and pepper

1. Insert clove into one onion half.
2. Place lentils in a large saucepan and cover with water to 3/4 inch above lentils.
3. Add carrot, onion halves, bouquet garni, celery and savory and bring to a boil.
4. Reduce heat to medium low, cover and simmer until lentils are tender but firm, 20-30 minutes.
5. Transfer to a dish and allow to cool slightly.
6. Discard carrot, onion halves, bouquet garni, celery and savory.
7. Dressing: in a bowl combine mustard, oil, vinegar, salt and pepper to taste.
8. While lentils are still warm, add dressing, finely chopped onion and garlic, parsley and cilantro.
9. Cover and marinate for 2 hours.
10. Just before serving, add tomatoes and almonds.

onion, clove, puy lentils, carrot, bouquet garni, celery, onion, garlic, parsley, fresh cilantro, tomatoes, almonds, mustard, olive oil, sherry wine vinegar, salt

Taken from www.food.com/recipe/lentil-salad-509818 (may not work)