Ingredients at Firehouse Pantry

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Lentil Salad
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Prep. Time: 0:30
Serves: 10

1 cup dried lentils
1 cup diced carrot
1 cup diced red onion
2 cloves garlic - minced
1 bay leaf
1/2 tsp. dried thyme
water - as needed
1/4 cup olive oil
2 Tbls. lemon juice - preferably fresh
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. black pepper

Ingredients at Firehouse Pantry


-In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme.
-Add enough water to cover by 1".
-Bring to boil, reduce heat and simmer uncovered for 15-20 minutes or until lentils are tender but not mushy.
-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
.

Make It A Meal: Serve with Oven Baked Pork Chops

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