Lentil-and-Mint Salad

• 1 1/2 cups dried green lentils
• 1 yellow onion, halved
• 1 large sprig thyme
• 2 cloves garlic, peeled
• 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 red onion, peeled and finely chopped
• 1 red bell pepper, seeded and finely diced
• 1/2 cup chopped mint

1. Place lentils in a medium saucepan and cover with tepid water.
2. Set aside to soak for 30 minutes.
3. Drain the lentils and return them to the saucepan.
4. Add the yellow onion, thyme, garlic and bay leaf.
5. Cover the lentils by 2 inches with cold water and place over high heat.
6. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
7. Remove the lentils from the heat.
8. Discard the onion, thyme, garlic and bay leaf and drain the lentils.
9. Place them in a large bowl.
10. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils.
11. Add the red onion and bell pepper and toss.
12. Stir in the mint just before serving.
13. Serve warm or cold with roasted lamb, beef or poultry.

green lentils, yellow onion, thyme, garlic, bay leaf, extravirgin olive oil, lemon juice, kosher salt, ground cumin, red onion, red bell pepper, mint

Taken from cooking.nytimes.com/recipes/10384 (may not work)