Spiced Lentil and Carrot Salad

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Ingredients

1½ cups French green lentils, picked through, rinsed
2 Tbsp. plus ½ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt, divided, plus more
½ cup coarsely chopped salted, roasted almonds or cashews
3 garlic cloves, thinly sliced
½ cup extra-virgin olive oil
¾ cup golden raisins or dried cranberries
1 Tbsp. ground coriander
½ tsp. freshly ground black pepper
¼ tsp. crushed red pepper flakes (optional)
¼ tsp. ground cinnamon
⅓ cup (or more) apple cider vinegar
2 Tbsp. Dijon mustard
1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater
1 cup (heaping) coarsely chopped cilantro or parsley

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