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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.)