Stud the onion with the cloves and place in a saucepan with the lentils, zest, garlic, bay leaf,
1 teaspoon cumin and 875ml / 30 fl oz of water. Bring to the boil and cook over medium heat for
25-30 minutes, or until the water has been absorbed. Discard the onion, zest and bay leaf. Reserve
the garlic and finely chop.
Whisk together the vinegar, oil, juice, garlic and remaining cumin. Stir through the lentils
with the mint and spring onion. Season well. Leave for 30 minutes to let the flavours absorb. Serve
at room temperature.