Instructions: In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil and cook, uncovered, 15 minutes, or until the lentils are tender but still crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain the lentils very well, and let them sit 5 minutes or so to be certain all the water has drained out.

Place the lentils in a serving bowl and gently stir in the celery, carrot, onion, and parsley.

Mix together the olive oil, lemon juice, garlic, thyme, cumin, salt, and pepper. Pour onto the lentil mixture, and carefully toss. Serve at room temperature.

This recipe serves 4 as a main course.

Comments: Keeping the lentils slightly crunchy and dressing them with a small amount of olive oil, lemon juice, and spices contributes to this salads light consistency. Serve this alongside a baked potato for a quick, complete meal.

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