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