Lentil And Celery Salad

• 1 c. lentils
• 4 c. water
• 1 clove garlic
• 1/2 carrot
• 1 sm. onion
• 2 tsp. fresh thyme
• 8 oz. celery, sliced 1/8 inch
• 1 lg. red pepper, sliced 1/8 inch
• DRESSING:
• 1 1/2 tbsp. Dijon mustard
• 2 cloves garlic, finely chopped
• 3 tbsp. red wine vinegar
• 3 tbsp. extra virgin olive oil
• 1 tbsp. fresh cilantro, finely chopped
• Salt and pepper to taste

1. Bring water to a boil. Add lentils, 1 clove of garlic, carrot, onion and thyme. Cook until the beans are tender. Drain and place lentils in a bowl, discarding the carrot, onion and garlic.
2. Whisk dressing ingredients together. Toss with lentils, celery and red pepper. Refrigerate 2 hours before serving.

lentils, water, clove garlic, carrot, onion, thyme, celery, red pepper, mustard, garlic, red wine vinegar, extra virgin olive oil, fresh cilantro, salt

Taken from www.epicurious.com/recipes/member/views/lentil-and-celery-salad-50178406 (may not work)