Mediterranean Lentil Salad (adapted from The American Cancer Society
Cookbook, 1988)
1 c. brown or green lentils
1 c. diced carrots
1 c. diced red onion
2 large cloves garlic, finely chopped
1 bay leaf
1/2 ts. dried thyme
2 Tbs. lemon juice
1/2 c. diced celery
1/2 c. chopped fresh parsley
1/2 ts. salt
1/4 ts. freshly ground pepper
In saucepan, combine lentils, carrots, onion, garlic, bay leaf, and thyme.
Add enough water to cover by at least 1 inch. Bring to a boil; reduce heat
and simmer, uncovered, until lentils are tender but not mushy, 15 to 20
minutes. Drain and remove bay leaf. Add lemon juice, celery, parsley,
salt, and pepper; toss to mix. Serve at room temperature. Makes 8
servings (1/2 c. each).
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