Lentil Salad With Tomatoes

• 1/2 pound dry lentils
• 1 small onion stuck with 1 clove
• 1 cup finely diced carrots
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 3 cups water
• 1/2 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 1 tablespoon red wine vinegar
• 3 tablespoons olive or vegetable oil
• 4 ripe plum tomatoes, cored and cut into small cubes
• 2 tablespoons chopped parsley

1. Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan.
2. Bring to boil and simmer for 20 minutes or until tender.
3. Don't overcook.
4. Drain.
5. Remove and discard the onion, thyme and bay leaf.
6. Drain.
7. Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper.
8. Toss well and sprinkle with parsley.

lentils, onion, carrots, thyme, bay leaf, salt, water, onions, garlic, red wine vinegar, olive, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/9810 (may not work)