- 1 cup dry brown lentils
- 1 cup diced carrots
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1/2 cup diced celery
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to 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, parsley, salt and pepper. Toss to mix and serve at room temperature.