Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup brown lentils	Dry and rinsed.
1 cup carrots	Washed, peeled and diced
¼ cup red onion	Washed, peeled and diced
2 cloves garlic	Washed, peeled and minced
1 bay leaf
½ teaspoon dried thyme
¼ cup lemon juice
¼ cup celery	Washed, trimmed and diced
¼ cup parsley or 2 tablespoons dried	Washed, trimmed and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil
½ cup reduced fat feta cheese	Optional

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a saucepan combine lentils, garlic, bay leaf and thyme.
2	Add enough water to cover by 1 inch.
3	Bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender.
4	Drain lentils and vegetables and remove bay leaf.
5	Add olive oil, lemon juice, carrots, onions, celery, parsley, salt and pepper. Toss to mix and chill.
6	Top with feta cheese and remove bay leaf just before serving.