Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups dry lentils	Wash and drain
2 (14 oz.) cans no added salt garbanzo beans	Drained and rinsed.
1 cup diced carrots	Wash, peel and dice
1 cup red onion	Wash, peel and dice
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
1/3 cup lemon juice
½ cup diced celery	Wash, trim and dice
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

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 and bring to a boil.
3	Reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
4	Drain lentils and remove bay leaf.
5	Add carrots, red onion, olive oil, lemon juice, celery, parsley, salt and pepper.	Cook until internal temperature reaches 165°F. (minimum)
6	Toss to mix and serve at room temperature or cold.