Lentil and Carrot Salad With Middle Eastern Spices

• 1 cup brown or green lentils, washed and picked over
• 1 bay leaf
• Salt to taste
• 5 tablespoons extra virgin olive oil
• 2 to 3 large garlic cloves (to taste), minced
• 1 teaspoon cumin seeds, lightly toasted and ground
• 3/4 teaspoon coriander seeds, ground
• 1/4 teaspoon cardamom seeds, ground
• 3/4 pound carrots, peeled and thinly sliced
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh cilantro

1. Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil.
2. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
3. Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat.
4. When the garlic begins to sizzle, add the spices.
5. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
6. While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender.
7. Remove from the heat and transfer to the bowl with the garlic and spices.
8. Add the lemon juice and salt to taste and toss together.
9. When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots.
10. If desired, add some of the broth to moisten.
11. Add cilantro and another tablespoon of olive oil and toss together.
12. Add freshly ground pepper, taste and adjust salt.
13. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.

brown, bay leaf, salt, extra virgin olive oil, garlic, cumin seeds, coriander seeds, cardamom seeds, carrots, freshly squeezed lemon juice, freshly ground pepper, fresh cilantro

Taken from cooking.nytimes.com/recipes/1015869 (may not work)