Step 1

In a medium saucepan combine lentils, bay leaf, and thyme.

Step 2

Add enough water to cover by 1 inch.

Step 3

Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Step 4

Drain lentils and discard bay leaf.

Step 5

Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

Step 6

Toss to combine and serve chilled or room temperature.

Step 7

Makes 4 1/2 cups.