Lentil Salad

Recommendations:

In a medium saucepan blend lentils, bay leaf, and thyme.
Add plenty of water to cover by way of 1 inch.
Serve to boil, prevent heat and simmer identified until lentils are gentle still not mushy, around 16 to 20 minutes.
Drain lentils and discard bay leaf.
Level in a higher do the job bowl with carrots, celery, crimson pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
Throw to blend and serve chilled or room temperature.

Can make 4 1/2 cups.

Ingredients:
1 cup dry brown lentils
1 bay leaf
2 sprigs fresh thyme
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced purple bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 clove garlic, minced
5 tbsp lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
New ground black pepper