Lentil, garbanzo bean and tomato salad

4 servings

Ingredients

Quantity Ingredient
2½ cup Water
1 cup Lentils
2 larges Carrots; peeled, diced
1 Bay leaf
1 can Garbanzo beans (15-16 oz) rinsed, drained
½ Basket cherry tomatoes halved
1 cup Chopped fresh parsley
5 Green onions; chopped
4½ tablespoon Olive oil
2 tablespoons Fresh lemon juice; plus...
1 teaspoon Fresh lemon juice

Directions

Combine 2-½ cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.

Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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