Lentil Salad with Hazelnuts and Goat Cheese | America's Test Kitchen

Ingredients

• 1 cup lentils , picked over and rinsed
• Salt and pepper
• 6 cups water
• 2 cups low-sodium chicken broth
• 5 garlic cloves , lightly crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup chopped parsley
• 1 large shallot , minced
• 2 ounces crumbled goat cheese
• 1/3 cup coarsely chopped toasted hazelnuts