Crunchy Lentil Salad

1 c. lentils, picked over and rinsed
5 c. water
1 bay leaf
1 celery rib, finely diced
1 carrot, minced
1/4 c. finely diced red onion
2 T. minced fresh parsley
1/4 c. fruity olive oil
2 T. fresh lemon juice
1 garlic clove, pressed or minced
1/4 t. dried thyme
1/4 t. ground cumin
Salt to taste
Freshly ground black pepper to taste

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

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 78.