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.
Step 1: Add 3 cups of water to a pot. Step 2: Add 1 cup of lentils or beans. Step 3: Bring to a boil then turn heat down to simmer and cover the pot. Green lentils usually take 30 minutes to cook, while red lentils tend to cook up faster, about 20 minutes.