Carrot and Lentil Salad

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Carrot and Lentil Salad

 

1 cup brown lentils

1 cup carrots, diced

2 garlic cloves, minced

1 bay leaf

1/2 tsp. dried thyme

1 cup red onion, diced

1/2 cup celery, diced

1/4 cup fresh parsley, chopped

1/4 cup olive oil

1/4 cup lemon juice

1 teaspoon salt

1/4 teaspoon pepper

 

In a saucepan; combine lentils, carrots, garlic, bay

leaf and thyme. Add enough water to cover by at least

1 inch. Bring to a boil, then reduce heat and simmer,

uncovered, for 15 to 20 minutes or until lentils are

tender. Drain, discarding bay leaf.

Transfer lentil mixture to a bowl. Add onion, celery,

parsley, oil, lemon juice, salt and pepper. Toss to

mix. Let cool to room temperature before serving or

keep in the refrigerator once cooled.

Serves 6.