Fork Lift Lentil Salad with Garden Vegetables Recipe

Ingredients

• 10 ounces dry lentils 10 ounces dry lentils 10 ounces dry lentils
• 1 tablespoon olive oil 1 tablespoon olive oil 1 tablespoon olive oil
• ½ yellow onion, large-diced ½ yellow onion, large-diced ½ yellow onion, large-diced
• 1 carrot, cut into 2-inch pieces 1 carrot, cut into 2-inch pieces 1 carrot, cut into 2-inch pieces
• 1 stalk celery, cut into 2-inch pieces 1 stalk celery, cut into 2-inch pieces 1 stalk celery, cut into 2-inch pieces
• 1 bay leaf 1 bay leaf 1 bay leaf
• 2 cloves garlic, crushed 2 cloves garlic, crushed 2 cloves garlic, crushed
• 3 cups broth or water 3 cups broth or water 3 cups broth or water
• 1 cup cherry tomatoes, quartered 1 cup cherry tomatoes, quartered 1 cup cherry tomatoes, quartered
• 1 cup cucumber, peeled, deseeded, and medium-diced 1 cup cucumber, peeled, deseeded, and medium-diced 1 cup cucumber, peeled, deseeded, and medium-diced
• 1 cup shredded carrots 1 cup shredded carrots 1 cup shredded carrots
• ½ small red onion, julienned ½ small red onion, julienned ½ small red onion, julienned
• 2 tablespoons minced Italian parsley 2 tablespoons minced Italian parsley 2 tablespoons minced Italian parsley
• ½ cup balsamic vinaigrette ½ cup balsamic vinaigrette ½ cup balsamic vinaigrette