Lentil Salad

1 cup dried lentils
2 diced carrots
2 diced garlic cloves
½ diced onion
2 diced celery stalks
1 tsp dried thyme
¼ cup minced parsley
2 Tbsp olive oil

Bring 1 cup dried lentils and 2 cups of water to a boil. Boil for 15-20 minutes. Reduce heat and simmer for 30-45 minutes with the lid tilted until the lentils are tender. Finally, mix in the carrots, garlic, onion, celery, parsley, olive oil, and thyme. Add salt and pepper to taste. Makes four 1 cup servings. Lentils are naturally balanced with the right amount of protein, carbohydrates, and fats.