Lentil salad with feta cheese

Rinse the lentils in cold water, place them in a saucepan, add the carrot, garlic, shallot, thyme, bay leaf, and celery. Cover with water and boil until the lentils are cooked al dente, about 18 minutes.

Drain the contents of the saucepan and remove the thyme, bay leaf, and celery.

Cut the carrot, garlic, and shallot into small cubes of approximately 0.5 cm.