Crunchy Lentil Salad

[Guest guest]

Crunchy Lentil Salad

1 cup lentils, picked over, rinsed

5 cups water

1 bay leaf

1 celery rib, finely diced

1 carrot, minced

1/4 cup finely diced red onion

2 tablespoons minced fresh parsley

1/4 cup fruity olive oil

2 tablespoons fresh lemon juice

1 garlic clove, pressed or minced

1/4 teaspoon dried thyme

1/4 teaspoon ground cumin

salt to taste

black pepper, freshly ground to taste

 

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a

boil and cook, uncovered, 15 minutes, or until the lentils are tender but still

crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain

the lentils very well, and let them sit 5 minutes or so to be certain all the

water has drained out.

Place the lentils in a serving bowl and gently stir in the celery, carrot,

onion, and parsley.

Mix together the olive oil, lemon juice, garlic, thyme, cumin, salt, and

pepper.

Pour onto the lentil mixture, and carefully toss. Serve at room temperature.

Serves 4.

 

 

 

Park yourself in front of a world of choices in alternative vehicles.

Visit the Auto Green Center.