Recipe by: Carolin

Made this yesterday….it was really great, quite lemony. I served it over a bed of mixed baby greens. Modified from a recipe I found at

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Juice of 1 large lemon
1 cup diced celery
1 teaspoon salt
2 teaspoons ground black pepper

In a saucepan combine lentils, carrots, onion, garlic, bay leaves, 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.

Drain lentils and vegetables and remove bay leaf. Add lemon juice, celery, salt and pepper. Toss to mix and serve at room temperature.

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