• 1 cup dry brown lentils

• 1 bay leaf

• 1/2 teaspoon dried thyme

• 1 cup carrots, finely diced

• 1/2 cup celery, finely diced

• 1/4 cup bell pepper finely diced

• 1/4 cup onion, finely diced

• 1/4 cup parsley, minced

1. Sort and rinse your lentils to remove debris and grit.

2. In a medium saucepan, combine lentils, bay leaf and thyme. Add enough water to cover the lentils by 1 inch. Bring to boil, reduce the heat and simmer uncovered until lentils are firm-tender but not mushy, about 15 – 30 minutes. Drain the lentils, discard the bay leaf.

3. Place cooked lentils in a large work with carrots, celery, bell pepper, onion, parsley, garlic, lemon juice, olive oil, salt and pepper. Mix gently. Add walnuts (if using). Serve with love!

Store leftovers in the fridge for up to 3 days. Serve it on its own, over leafy greens or toss it with cooked grains for a complete meal.