Lentil Salad
Serves 10, prep time 30 mins

1 cup red lentils
1 cup diced carrot
1 cup diced red onion
2 cloves garlic, minced
1 bay leaf
1/2 tsp dried thyme
water - as needed
1/4 cup olive oil
2 tbsp lemon juice - preferably fresh
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp ground black pepper

In a saucepan combine lentils, carrots, onion, garlic, bay leaf and thyme. Add enough water to cover by 2cm. Bring to boil, reduce heat and simmer uncovered for 15 to 20 mins 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.

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