Instructions

• Rinse the lentils and pick out any broken pieces or small stones.
• Place the lentils in a small saucepan with 3 cups water. Bring to a boil, reduce the heat to a gentle simmer, and cook until the lentils are tender, about 25–30 minutes (actual time may vary).
• While the lentils cook, very finely mince 12 garlic cloves and finely chop 3/4 cup fresh mint and 3/4 cup fresh parsley.
• Whisk together 4 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons ground cumin, and 1/4 teaspoon ground allspice to make the dressing. Set aside.
• Heat the remaining 2 tablespoons extra-virgin olive oil in a small frying pan over very low heat. Add the minced garlic and cook, stirring occasionally, until the garlic is very fragrant and just beginning to take color, about 7–8 minutes. Turn off the heat.
• Return the pan to low heat, add the prepared lemon-olive oil dressing to the garlic, and warm for about 1 minute. Turn off the heat.
• Drain the cooked lentils well and transfer them to a bowl. Pour the hot garlic-dressing mixture over the lentils and gently stir to coat all the lentils. If the lentils are very hot, you may let the mixture cool slightly before the next step.
• Stir in the chopped mint and parsley. Season the salad with salt and freshly ground black pepper to taste.
• Serve the salad warm or at room temperature. Store any leftovers in the refrigerator for a day or two; let them come to room temperature before eating, and add a little fresh lemon juice if you want to brighten the flavor.