Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. Just before serving, they 're tossed with olive oil and lemon juice and spooned onto plates.
INGREDIENTS (for 8 servings):
- 1 cup dry brown lentils
- 1 cup diced carrots
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 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
PREPARATION:
In a 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 to 20 minutes 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.