Lentil~ garbanzo bean & 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.)