Lentil, Garbanzo Bean and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 1/2 cups water |
1 cup lentils |
2 large carrots, peeled, diced |
1 bay leaf |
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained |
1/2 basket cherry tomatoes, halved |
1 cup chopped fresh parsley |
5 green onions, chopped |
4 1/2 tablespoons olive oil |
2 tablespoons plus 1 teaspoon fresh lemon juice |
Directions:
1. 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.
2. 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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