1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
1/2 tsp. dried thyme
water (enough to cover)
1/4 cup olive oil
2 tbsp. lemon juice (fresh)
1/2 cup diced celery
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. ground black pepper

In a saucepan, combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1-inch. Bring to a 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 and parsley. Season with salt and pepper. Toss to mix and serve at room temperature.

Submitted by: Cheryl Regan