Here's the recipe. I leave the onions out because I don't like them. I don't use 5 Tbs lemon juice--maybe just 2 or 3? I don't really measure. And I add some red wine vinegar. I also don't use thyme. Just didn't think I'd like it in this recipe. So really, you can do whatever you want with it.
https://www.skinnytaste.com/lentil-salad/Ingredients:
1 cup dry brown lentils
1 bay leaf
2 sprigs fresh thyme
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 clove garlic, minced
5 tbsp lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
fresh ground black pepper
Directions:
In a medium saucepan combine lentils, bay leaf, and thyme.
Add enough water to cover by 1 inch.
Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
Drain lentils and discard bay leaf.
Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
Toss to combine and serve chilled or room temperature.
Makes 4 1/2 cups.
Read more at
https://www.skinnytaste.com/lentil-salad/#P3e4wsyECMq3OgiG.99