Lentil Salad

Ingredients

1 cup dry brown lentils

1 cup diced carrots

1 cup red onion, diced

2 cloves garlic, minced

1 small red bell pepper diced

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

Directions

In a saucepan combine lentils, onions, garlic, bay leaf and thyme. Add enough water to cover by 1 inch bring to boil, reduce heat, and simmer uncovered for 15-20 minutes or until lentils are tender but not mushy.

Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, carrots, red peppers, celery, parsley, salt and pepper. Toss to mix and serve at room temperature of chill for one hour.

Serve on a bed of spinach or lettuce with brown rice.

Provided by Vegan Family Living