Lentil & Carrot Salad with Middle Eastern Spices - Community Servings

Ingredients

• 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
• ¾ teaspoon coriander seeds, ground
• ¼ teaspoon cardamom seeds, ground
• ¾ pound carrots, peeled and thinly sliced
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh cilantro