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Lentil Salad
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cup dried lentils
cup diced carrots
cup diced red onions
cloves garlic, minced
bay leaf
/2 teaspoon dried thyme
tablespoons lemon juice
/2 cup diced celery
/4 cup chopped fresh parsley
teaspoon salt
/4 teaspoon ground black pepper
/4 cup olive oil
In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
heat and simmer uncovered for 15 to 20 minutes or until lentils are
tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil,
lemon juice, celery, parsley, salt and pepper. Toss to mix and serve
at room temperature.
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Lentil Salad
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