Mediterranean Lentil Salad

By akselden

Ingredients

• 1 cup brown or green lentils, washed and drained
• 1 cup diced carrots
• 1 cup diced red onion
• 2 large cloves garlic, chopped fine
• 1 bay leaf
• 1/2 tsp. dried thyme
• 2 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 1/2 cup diced celery
• 1/4 cup freshly ground black pepper
• Salt to taste, optional

Preparation

Step 1

In a saucepan, combine lentils, carrots, onion, garlic, bay leaf and thyme. Add enough eater to cover by at least one inch above the vegetables. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender but not mushy, about 15-20 minutes. Drain and remove bay leaf. Add oil, lemon juice, bay leaf. Add oil, lemon juice, celery, parsley, pepper and salt and toss. Serve at room temperature. Makes 8 1/2 cup servings.