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In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.
Heat oil in large, heavy saucepan over medium-high heat. Add onions, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add lentils, 6 cups water, Adobo, bay leaf and clove to pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 30 minutes. Drain lentil mixture; remove and discard bay leaf and clove.
Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.