250 ml brown lentils 1 cup
250 ml carrots, diced 1 cup
2 garlic cloves, minced
1 bay leaf
2 ml dried thyme 1/2 tsp
250 ml red onion, diced 1 cup
125 ml celery, diced 1/2 cup
50 ml fresh parsley, chopped 1/4 cup
50 ml olive oil 1/4 cup
50 ml lemon juice 1/4 cup
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
In a saucepan; combine lentils, carrots, garlic, bay leaf and thyme. Add enough water to cover by at least 1 inch (2.5 cm). Bring to boil; reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils are tender. Drain, discarding bay leaf.
Transfer lentil mixture to bowl. Add onion, celery, parsley, oil, lemon juice, salt and pepper. Toss to mix. Let cool to room temperature.
Serves 6