• 1 cup dry brown lentils
  • 1 cup diced carrots
  • 1 cup diced red onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ tsp. dried thyme
  • 2 Tbsp. lemon juice
  • ½ cup diced celery
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • ¼ cup olive oil
  1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf and thyme. Add enough water to cover by 1 inch.
  2. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until lentils are tender but not mushy.
  3. Drain lentils and vegetables and remove bay leaf.
  4. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature. Makes 6-8 servings.
  5. This dish is also a wonderful cold left-over for lunch.
  6. You can also replace the olive oil with pumpkin seed oil and add 1 T of pumpkin seeds.

Taken from allrecipes

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