Lentil Salad

2 cups dried lentils (brown or green)
1/2 small onion, peeled and studded with 4 whole cloves
2 stalks celery, cut in half
2 cloves garlic, peeled
4 sprigs flat-leaf parsley
6 cups vegetable or chicken broth
2 tbl lemon juice
1 tbl olive oil
black pepper to taste
1/4 cup chopped fresh mint or parsley
1/2 cup lemon-mint yogurt dressing (see below)

Rinse lentils, discarding any stones, and drain. Place in a heavy saucepan. Add the onion, celery, garlic, parsley and broth to the pan. Bring to a boil, reduce heat to medium, and simmer uncovered until the lentils are just tender, about 20 min, skimming off any foam that rises to the surface. Drain the lentils and discard the onion, celery, garlic, and parsley.

Gently toss the lentils with the lemon juice, olive oil and mint. Serve with lemon-mint dressing on the side.

6-8 servings

LEMON-MINT DRESSING
1 cup plain yogurt
1 tbl lemon juice
1 tsp grated lemon zest
1/4 c. olive oil
1/4 tsp black pepper
2 tbl chopped fresh mint

Whisk yogurt, lemon juice, and lemon zest together in a small bowl. While whisking, slowly drizzle in the olive oil and continue to whisk until slightly thickened. Fold in the pepper and mint just before serving