1 1/2 c. raw lentils
3 c. water, boiling
1 bay leaf
4 carrots
1 stick celery
1 sm. cucumber
1 red pepper
1 sm. onion
2/3 c. olive oil
1 lemon
Pepper
Crushed garlic
3 tsp. chopped parsley

Rinse lentils, then boil with bay leaf, according to package. Mix olive oil with juice from lemon. Drain lentils and add olive and lemon to warm lentils. Add crushed garlic and 2 teaspoons chopped parsley. Then pepper. Scrape carrots, then grate or chop; chop onion. Chop celery, cucumber, and red pepper into pieces the size of your littlest fingernail. When ready to serve, mix vegetables into lentils. Sprinkle rest of parsley on top for decoration. Serve with cornbread, whole wheat bread, rice cakes, and cheese.