Lentil garbanzo bean and tomato salad - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 1 | cup | Lentils |
| 2 | larges | Carrots, peeled, diced |
| 1 | Bay leaf | |
| 1 | can | (15 to 16-oz) garbanzo beans (chick-peas), rinsed, drained |
| ½ | Basket cherry tomatoes, halved | |
| 1 | cup | Chopped fresh parsley |
| 5 | Green onions, chopped | |
| 4½ | tablespoon | Olive oil |
| 2 | tablespoons | Plus 1 t fresh lemon juice |
Directions
Combine 2½ C 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.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>