2 c. (12 oz. pkg.) lentils
6 c. water
2 whole cloves garlic, peeled
2 bay leaves
1 c. thinly sliced green onions (including tops)
1 sm. fresh hot green chile, seeded and finely chopped
1/2 c. olive oil
2 tbsp. red wine vinegar
1 tsp. grated lime peel
2 tbsp. lime juice
3 lg. cloves garlic, minced or pressed
1 tsp. ground cumin
Salt
2 tbsp. finely chopped parsley

Rinse lentils; sort through and discard any foreign material. Drain well. In a 4 quart pan, combine lentils, water, the 2 cloves garlic and bay leaves. Bring to a boil over high heat. Cover, reduce heat, and simmer until lentils are tender (25 to 30 minutes). Drain well, then discard garlic and bay leaves. Let lentils cool for 15 to 20 minutes.

Transfer to a large bowl and mix lightly with onions and chile. In a jar with a tight fitting lid, combine oil, vinegar, lime peel and juice, the minced garlic, and cumin. Cover, shake well, and pour over lentils. Stir mixture lightly. Season to taste with salt. Cover and let stand at room temperature until flavors are blended (about 1 hour).

If made ahead, cover and refrigerate until next day; bring to room temperature before serving. Just before serving, garnish with parsley. Makes 4 to 6 entree servings or 8 side dish servings.