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Carrot and Lentil Salad

1 c Lentils -- dry
1 c Carrots -- diced
2 Cloves garlic -- minced
1 ea Bay leaf


Dressing:
1/2 c Celery -- finely chopped
1/4 c Fresh parsley -- finely chopped
1/4 c Olive oil
1/4 c Lemon juice
1 ts Salt
1/2 ts Dried thyme
1/4 ts Pepper


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.


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