Carrot /lentil salad #
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils -- dry |
| 1 | cup | Carrots -- diced |
| 2 | Cloves garlic -- minced | |
| 1 | each | Bay leaf |
| Dressing | ||
| ½ | cup | Celery -- finely chopped |
| ¼ | cup | Fresh parsley -- finely |
| Chopped | ||
| ¼ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
Directions
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 min. 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. Yield: 6 servings.
Recipe By : Country Woman