Crunchy Lentil Salad - cooking recipe

Ingredients

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

Preparation

Combine lentils, bay leaf and water in a medium saucepan. Bring to a boil and cook, uncovered, 15 minutes or until lentils are tender, but still crunchy.
Stir occasionally.
Pour into colander and discard bay leaf.
Drain well and let sit 5 to 10 minutes.
Place lentils in a serving bowl and gently stir in celery, carrot, onion and parsley.