CRUNCHY LENTIL SALAD
1 cup lentils 5 cups water 1 bay leaf 1 celery rib, finely diced 1 carrot, minced 1/4 cup finely diced red onion 2 tbsp minced fresh parsley 1/4 cup fruity olive oil 2 tbsp fresh lemon juice 1 garlic clove, minced 1/4 tsp dried thyme 1/4 tsp ground cumin salt and freshly ground black pepper (to taste)
Pick over the lentils to remove bad ones; rinse.
Combine the lentils, water, and bay leaf. Bring to a boil and cook, uncovered, 15 minutes, or until the lentils are tender but still crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain the lentils very well, and let them sit 5 minutes or so to be certain all the water has drained out.
Place the lentils in a serving bowl and gently stir in the celery, carrot, onion, and parsley.
Mix olive oil, lemon juice, garlic, thyme, cumin, salt, and pepper. Pour onto the lentil mixture; toss.
Serve at room temperature. Refrigerate leftovers.
Servings: 4 as a main course. Source: Quick Vegetarian Pleasures by Jeanne Lemlin
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