Lentil Salad

1 1/4 cups dried lentils
3 tablespoons fresh or frozen lemon juice (never bottled)
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
S/P to taste
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/3 cup thinly sliced celery

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 10-20 minutes or until still a little firm and not mushy. Drain well, and set aside.

Combine lemon juice through garlic.
Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat.
Judy/Buffalo

http://www.nancyskitchen.com