Moroccan Warm Lentil Salad

5 cups vegetable broth
1 cup lentils
5 garlic cloves, coursely chopped
2 tomatoes, seeded and diced
1 teaspoon dried oregano
20 cilantro sprigs, tied with a string
2 teaspoon turmeric
1 whole onion
2 teaspoon clove
2 teaspoons cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne
salt, to taste

In a saucepan, combine the broth with the lentils, garlic, tomatoes, oregano, cilantro, turmeric, onion (whole) and cloves. Bring to boil and cook 2 minutes. Reduce heat to medium low. cover and simmer until lentils are tender, 20-25 minutes.
Discard onion and cilantro. Remove lentisl from heat and stir in cumin, paprika, cayenne, and salt.
Serve hot or at room temperature.