Ingredients
1 cup dried lentils, rinsed1 cup diced carrots2 garlic cloves, minced1 bay leafDRESSING:1/2 cup finely chopped celery1/4 cup finely chopped fresh parsley1/4 cup olive oil1/4 cup lemon juice1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper
Preparation
In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.
