1. |
Rinse the lentils, picking out anything that doesn't look like a lentil and place in a medium saucepan. |
2. |
Dice the carrot, celery and potato into 1/2" cubes. Coarsely chop the garlic. Add to saucepan along with bay leaf. |
3. |
Pour in cold water to cover lentil mixture (allow at least two inches over the top of the lentils). Bring to a boil, then lower heat and simmer covered until lentils are tender - about 20 to 25 minutes. |
4. |
Drain in colander. Place in a serving bowl. Dress with olive oil, vinegar, salt and pepper. Serve hot or warm. |
5. |
As an optional ingredient, crumble 4 oz goat cheese on top. |
6. |
Note: based on recipe from Florida Times Union. |