Lentil~ garbanzo bean & tomato salad
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.)
