Lentil salad with feta cheese

Rinse the lentils in cold water, then place them in a pot. Add the peeled carrots, garlic, shallots, thyme, bay leaf, and celery stalk. Pour in water and cook until the lentils are "al dente" (firm to the bite), for about 18 minutes.

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

Cut the cooked carrots, garlic, and shallots into small cubes, about 0.5 cm.