Directions

1. In a medium saucepan combine lentils, bay leaf, and thyme.  Add enough water to cover by 1 inch.
2. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 15 to 20 minutes.  Drain lentils and discard bay leaf and thyme.
3. Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, Marie Sharp’s Beware Comatose Level Habanero Pepper Sauce, lemon juice, olive oil, salt and pepper.
4. Toss to combine and serve chilled or room temperature.  Enjoy.