Ingredients
1cupbrown lentils,dry
1bay leaf
2sprigsfresh thyme
1cupcarrots,finely diced
⅓cupcelery,finely diced
¼cupred bell pepper,finely diced
¼cupred onion,finely diced
¼cupparsley,minced
1garlic clove,minced
5tbsplemon juice
1tbspolive oil
1tspkosher salt
ground black pepper,fresh
Preparation
In a medium saucepan combine the lentils, bay leaf, and thyme.
Add enough water to cover by 1-inch.
Bring to a boil, reduce heat, and simmer uncovered for about 16 to 20 minutes, until lentils are tender but not mushy.
Drain the lentils and discard the bay leaf.
Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt, and pepper.
Toss to combine and serve chilled or at room temperature.
