Lentil Salad with Carrots and Cilantro | America's Test Kitchen

Ingredients

• 1 cup lentils, picked over and rinsed
• Salt and pepper
• 6 cups water
• 2 carrots, peeled and cut into 2-inch-long matchsticks
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/4 cup chopped cilantro