Step 1

1 Make the labneh: In a small bowl, stir together the yogurt and salt

Step 2

2 Line a fine-mesh strainer with cheesecloth, place on top of another bowl and scoop the salted yogurt into the lined strainer

Step 3

3 Cover with a plate, and refrigerate for at least 8 hours or overnight

Step 4

4 Make the garlic confit: Position a rack in the middle of the oven and preheat to 250 degrees

Step 5

5 In an ovenproof skillet, combine the garlic with the olive oil, adding more oil if needed to barely cover the garlic and bake until the garlic is very soft, about 1 hour

Step 6

6 Transfer the garlic and the oil to a clean jar with a lid and refrigerate until needed

Step 7

7 When the labneh has drained and thickened, in a small bowl mash 6 cloves of the garlic confit

Step 8

8 Transfer the labneh to the bowl and whisk to combine

Step 9

9 You should have about 1 cup

Step 10

10 (Save the thin whey for another use, such as adding to smoothies, soups and stews, soaking grains and nuts, or using instead of water in bread baking

Step 11

11 )

Step 12

12 Make the potato salad: In a large pot over high heat, combine the potatoes and enough cold water to cover by 2 inches

Step 13

13 Bring to a boil, then reduce to a simmer

Step 14

14 Cook for 5 minutes, then add the lentils

Step 15

15 Cook until the potatoes are fork-tender and the lentils are tender but with a slight al-dente bite, 20 to 25 minutes, then drain and let cool slightly

Step 16

16 In a large bowl, whisk together the parsley, onion, 3 tablespoons of garlic oil, lemon, cumin, chili powder, 1 clove of garlic confit and salt

Step 17

17 While the potatoes are still warm, cut them lengthwise or slice into coins

Step 18

18 Transfer the potatoes and lentils to the bowl with the dressing, and gently fold until thoroughly coated

Step 19

19 Transfer to a serving platter, and top with dollops of the garlic labneh (about 1 cup) along with a few cloves of garlic confit, and serve warm or at room temperature