Curried Pink Lentil Salad

• 2 cups pink or brown lentils
• 1 onion, peeled and minced
• 4 cloves garlic, roasted, peeled and minced
• 2 tablespoons grated ginger
• 1 clove
• 1 bay leaf
• 1 teaspoon curry powder
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 tablespoon, plus 1 teaspoon, Sherry wine vinegar
• 1 tablespoon, plus 1 teaspoon, olive oil
• 1 tablespoon grated orange rind
• 2 scallions, trimmed and minced
• 1/2 cup minced parsley

1. Put the red lentils in a strainer and rinse under cold running water until the water runs clear.
2. Drain.
3. Put the onion, garlic and ginger in a nonstick skillet and cook over medium-low heat until soft, about 5 minutes.
4. Add the lentils, clove, bay leaf, curry powder, salt and pepper.
5. Cover with 2 1/2 cups cold water.
6. Increase the heat and bring the liquid to a boil.
7. Lower the heat, cover and cook slowly until the lentils are tender, about 15 to 20 minutes, stirring occasionally.
8. Rinse the lentils under cold running water until cool.
9. Drain and set aside.
10. Put the vinegar in a large glass or ceramic bowl.
11. Whisk in the olive oil.
12. Add the grated orange rind, scallions and parsley.
13. Add the lentils and toss to combine.
14. Cover and refrigerate for 1 hour before serving.

pink, onion, garlic, ginger, clove, bay leaf, curry powder, salt, freshly ground pepper, sherry wine vinegar, olive oil, orange rind, scallions, parsley

Taken from cooking.nytimes.com/recipes/3895 (may not work)