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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)