Title: Lentil, Garbanzo Bean and Tomato Salad
Categories: Salad
Yield: 4 Servings
| 2 1/2 | c | Water |
| 1 | c | Lentils |
| 2 | lg | Carrots; peeled, diced |
| 1 | | Bay leaf |
| 1 | cn | Garbanzo beans (15-16 oz) - rinsed, drained |
| 1/2 | | Basket cherry tomatoes - halved |
| 1 | c | Chopped fresh parsley |
| 5 | | Green onions; chopped |
| 4 1/2 | tb | Olive oil |
| 2 | tb | Fresh lemon juice; plus... |
| 1 | ts | Fresh lemon juice |
Combine 2-1/2 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.)