Lentil, Garbanzo Bean and Tomato Salad Recipe

Lentil, Garbanzo Bean and Tomato Salad Recipe

  • 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
  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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