Tangy Lentil Salad

​INGREDIENTS:
1 cup dry lentils                                                                                          Juice of 1 lemon
2 cups chicken broth                                                                               1 tbsp minced garlic
¼ tsp dry thyme                                                                                          2 tbsp fresh parsley, chopped
1 bay leaf                                                                                                        ½ tsp dried oregano
½ cup diced celery                                                                                    ¾ tsp salt
¼ cup finely diced red bell pepper                                                  ¼ tsp pepper
2 tbsp olive oil
 
INSTRUCTIONS:
Boil lentils with chicken broth, thyme and bay leaf until just soft.  Mix remaining ingredients together.  Combine lentils with other ingredients.  Serve warm or chilled.
Great Food Fast:  Bob Warden