Ingredients
1 cup French lentilles du Puy
3 cups chicken stock
1 large carrot, finely diced
1 bay leaf
2 ribs celery, finely diced
1/2 cup finely diced red onions (about 1/2 a small onion)
1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried)
3 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, plus more to taste
3 tablespoons freshly squeezed lemon juice, from one large lemon
1/4 cup extra virgin olive oil, best quality
1 teaspoon honey
Procedures
Combine lentils, chicken stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes (or about 20 minutes for common lentils). Strain and let cool.
In a large bowl, combine all remaining ingredients. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.