Spinach-Apricot Salad with Spiced Lentils

In a medium saucepan bring broth, lentils, and garlic to boiling; reduce heat. Cover and simmer until lentils are tender (3 to 5 minutes for red lentils or 15 to 20 minutes for brown lentils). Transfer lentils to a bowl. Drain garbanzo beans, reserving liquid (aquafaba). Add beans and scallions to lentils. 2. In a small bowl stir together 6 tablespoons of the aquafaba, the lemon juice, mint, allspice, and cinnamon. Pour over lentil mixture; stir to coat. Season with salt and pepper. Cover and chill 1 to 8 hours. 3. To serve, let lentil mixture stand at room temperature 25 to 30 minutes. Arrange spinach on a large platter or in a serving bowl. Spoon lentil mixture over spinach. Sprinkle with apricots and pistachios. If desired, top with additional mint.