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Lentil, Garbanzo Bean And Tomato Salad Recipe
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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.)
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