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Edwards Lentil Salad
Appetizers & Snacks
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Ingredients
  1. 1cup (weight unavailable)
  2. 1cup (weight unavailable)
  3. 1cup (≈160gestimated from: Onions, raw [cup, chopped]) Red Onion diced
  4. 2cloves (≈6gestimated from: Garlic, raw [clove]) Garlic minced
  5. 1serving (weight unavailable) Bay Leaves
  6. 1/2tsp (≈0.7gestimated from: Spices, thyme, dried [tsp, ground]) Dried Thyme
  7. 2tbsp (≈30.5gestimated from: Lemon juice, raw [cup]) Lemon Juice
  8. 1/2cups (weight unavailable)
  9. 1/4cups (weight unavailable)
  10. 1tsp (≈6gestimated from: Salt, table [tsp]) Salt
  11. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  12. 1/4cups (≈54gestimated from: Oil, olive, salad or cooking [cup]) Olive Oil
Steps
  1. 1 In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  2. 2 Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
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