Mediterranean Lentil Salad

• 5 cups water
• 1 cup dried lentils, rinsed
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups chopped fresh tomatoes (about 4 medium)
• 3 celery ribs, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced ripe olives
• 2 tablespoons chopped fresh parsley

1. In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool.
2. Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine.
3. Add dressing and gently toss to coat. Sprinkle with parsley.

water, dried lentils, lemon juice, olive oil, garlic, sugar, thyme, salt, pepper, fresh tomatoes, celery, feta cheese, olives, parsley

Taken from www.tasteofhome.com/recipes/mediterranean-lentil-salad/ (may not work)