Step 1

Make the labneh: In a small bowl, stir together the yogurt and salt. Line a fine-mesh strainer with cheesecloth, place on top of another bowl and scoop the salted yogurt into the lined strainer. Cover with a plate, and refrigerate for at least 8 hours or overnight.

Step 2

Make the garlic confit: Position a rack in the middle of the oven and preheat to 250 degrees. 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. Transfer the garlic and the oil to a clean jar with a lid and refrigerate until needed.

Step 3

When the labneh has drained and thickened, in a small bowl mash 6 cloves of the garlic confit. Transfer the labneh to the bowl and whisk to combine. You should have about 1 cup. (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 4

Make the potato salad: In a large pot over high heat, combine the potatoes and enough cold water to cover by 2 inches. Bring to a boil, then reduce to a simmer. Cook for 5 minutes, then add the lentils. 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 5

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. While the potatoes are still warm, cut them lengthwise or slice into coins. Transfer the potatoes and lentils to the bowl with the dressing, and gently fold until thoroughly coated.

Step 6

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.