French Lentil Salad With Goat Cheese

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1 cup french or brown lentils

3 cups reduced-sodium vegetable broth

2 bay leaves

2 whole cloves garlic, peeled

1/4 cup walnut oil

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 carrot, shredded

2 tablespoons chopped parsley

1 log (4 ounces) herbed goat cheese

ground coriander

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