In 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 15-20 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.
Serving
Suggestions
Yield- 8 servings. 162 CAL
Originally Submitted
5/30/2013
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