| | Directions |
- 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.
|
|
|
Prep Time: 10 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 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 |
| - | | 3 tablespoons Optional: cumin |
| |
| |
