Cilantro Lime Lentil Salad

 I found a link to a recipe HERE on Pinterest.  I made some changes to it and I'm not sure how the original tastes but I love the way this turned out.  It does get better as it sits a day or two.  I ate it for lunch several days in a row.  I doubled the recipe for my family of six (including kids who didn't want to try it) and my in-laws but had a lot of leftovers (more fore me I guess).  But still a great recipe.  I would've done the recipe as written when I make it again.

 Ingredients:

• 1 cup dry brown lentils
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 cup finely diced carrots
• 1/3 cup finely diced celery
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup minced cilantro
• 1 clove garlic, minced
• 5 tbsp lime juice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• fresh ground black pepper

Directions:

In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf. Place in a large work bowl with carrots, celery, red pepper, red onion, cilantro, garlic, lime juice, olive oil, salt and pepper. Toss to combine and serve chilled or room temperature.

Makes 4 1/2 cups. (102 calories for about 1 cup, WW+: 3 pts)