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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: