Lentils With Carrots

(recipe from Cooking Light magazine)

3 cups water
3 cups finely diced carrot
1 cup dried small black, green, or brown lentils
1/4 cups minced fresh onion
1/2 tsp. salt
1 bay leaf
1 Tbsp. butter (I did not use)

Combine the first 6 ingredients in a saucepan; bring to a boil.  Reduce heat, and simmer for 25 minutes. Drain.  Stir in butter.  Discard bay leaf.

(I did not drain, instead left it a little soupy and served over the celeriac puree (recipe follows).  The bay leaf amps up the flavor.)