¾ cup (160 g) dried Puy or Castelluccio lentils (see note)

2 cloves garlic

1 onion, halved

1 bay leaf

Salt

In saucepan of lightly salted boiling water, combine all the ingredients.

Cook over low heat for 40 to 45 minutes or until lentils are tender. Drain. Remove the garlic, onion and bay leaf. Let cool.

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