Middle Eastern Lentil Salad

• 1/4 cup extra virgin olive oil
• 2 to 3 large garlic cloves (to taste), minced
• 3/4 teaspoon cumin seeds, freshly ground
• 3/4 teaspoon coriander seeds, freshly ground
• 1 1/2 cups brown or green lentils, washed and picked over
• Salt
• freshly ground pepper to taste
• 1 tablespoon freshly squeezed lemon juice (more to taste)
• 2 tablespoons chopped fresh cilantro

1. Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil.
2. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
3. Meanwhile, heat 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 set aside.
6. When the lentils are just tender, drain through a strainer set over a bowl.
7. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice.
8. Taste and adjust salt.
9. If the lentils seem a little dry, add a few tablespoons of the broth.
10. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

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

Taken from cooking.nytimes.com/recipes/1012726 (may not work)