All across the globe, harmful bacteria, fungi, parasites, and viruses are becoming ever more resilient against the effects of antimicrobial agents. Illustration of antimicrobial resistance mechanism, as microbes adapt to stand resilient against the effects of the drugs and other agents meant to destroy them.
Place the lentils in a colander and rinse well. Then sort through the lentils, picking out any tiny stones or shriveled pieces. Pour into a saucepan, and cover with water until it comes 3 inches over the lentils. Bring to a boil over medium-high heat. Now reduce the heat to low, and add the carrot, celery, onion, bay leaves and garlic. Let the lentils simmer 20-30 minutes until tender-but don't let them get overcooked, or they'll be mushy. While the lentils are cooking, make the dressing. You will need: Place the oil in a medium bowl. Add the lemon juice and thyme. Now smash the garlic, and chop it finely. Add that to the dressing mixture, season with salt and pepper, and whisk it all together. When the lentils are finished cooking, drain.
When the lentils are tender and can easily be mashed with a fork, they are done. It usually takes about 30-45 minutes for them to cook (older lentils take longer to cook, so itâs best to just test them to decide when they are ready), or 20 minutes if using the split red lentils.Add salt in about the last 15 minutes of cooking time, so when you think the lentils are starting to get soft.akes about 4 cups cooked lentils. Variations: 1  Add some diced potatoes or sweet potatoes, they will cook in the same time it takes the lentils to cook. 2  Youâll probably need to add more water to compensate for what the potatoes will absorb, but you can add it as needed while itâs cooking.