Ingredients

1 C. dry lentils
1 C. diced carrots
2 garlic cloves, minced
1 bay leaf
Dressing:
1/2 C. finely chopped celery
1/4 C. finely chopped fresh parsley
1/4 C. olive oil
1/4 C. lemon juice
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper

Cooking Instructions

In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 inch of water. Bring to a boil, then simmer 15 to 20 minutes, or until lentils are tender Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)