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.
To boil lentils, use three cups of liquid for each cup of lentils. Placed in already boiling water, lentils will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 to 45 minutes to cook, while red lentils require 10 to 20 minutes.