Bring a saucepan of water to a boil; add 1/2 cup fresh green lentils, rinsed and picked over, and 1 garlic clove, halved lengthwise. Reduce heat and simmer until lentils are crisp-tender, 10 to 15 minutes. Drain and run lentils under cold water. Discard garlic. In a bowl, toss together lentils, 1 finely chopped large celery stalk (about 1/2 cup), 1/2 small thinly sliced red onion (about 1/4 cup), and 1/2 cup finely chopped fresh flat-leaf parsley. In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, and 1 teaspoon warm water. Drizzle over lentils and stir gently to incorporate. Season with coarse salt and freshly ground pepper.
Academic Year (July 2018 through July 2019)
- 13 Month Planner (July 2018 through July 2019) w/ MONTHLY TABS
- 2 Page Monthly Spreads followed by 2 Page Weekly Spreads
- EXTRA STRONG HARDCOVER
- Matching Bookmark/Page-Finder!
