1 c. lentils
4 c. water
1 clove garlic
1/2 carrot
1 sm. onion
2 tsp. fresh thyme
8 oz. celery, sliced 1/8 inch
1 lg. red pepper, sliced 1/8 inch

DRESSING:

1 1/2 tbsp. Dijon mustard
2 cloves garlic, finely chopped
3 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
1 tbsp. fresh cilantro, finely chopped
Salt and pepper to taste

Bring water to a boil. Add lentils, 1 clove of garlic, carrot, onion and thyme. Cook until the beans are tender. Drain and place lentils in a bowl, discarding the carrot, onion and garlic.

Whisk dressing ingredients together. Toss with lentils, celery and red pepper. Refrigerate 2 hours before serving.