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Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils). Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar. Drop in the carrot for 1 minute to blanch. In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices. Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Indian cooking techniques and spice mastery
Hold their shape — warm lentil salads, braised with aromatics
Bitter-sweet seeds — tadka, pickles, spice blends, maple aroma
Large olive wood salad bowl — toss and serve at the table
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Indian cooking techniques and spice mastery
Hold their shape — warm lentil salads, braised with aromatics
Bitter-sweet seeds — tadka, pickles, spice blends, maple aroma
Large olive wood salad bowl — toss and serve at the table