A healthy salad for the whole family .
1/2 lb. baby lentils
1 baby leaf
2 med. sized onions, finely choppedw
2 garlic gloves
1 lg. carrot, peeled and diced
1c. flat-leaf parsley, finely chopped
4-5 T. extra virgin oil
2 T. red wine vinegar
Salt and pepper to taste
Rinse lentils and drained in colander. Place in pot with bay leaf and cover with water bt 2-3 inches. Boil, reduce heat and simmer until lentils are tender but firm, 20-30 minutes. Remove to colander, discard bay leaf, rinse under cold water and drain. Toss onion, garlic, and carrot with lentils in a large serving bowl. Mix in parsley and season with olive oil, vinegar, salt and pepper. Let stand at room temperature for 30 minutes before serving.