Ingredients
- 5 green onions
- 2 carrots
- 1 lentils
- 1 bay leaf
- 1/2 basket cherry tomatoes (halved)
- 2 1/2 c water
- 4 1/2 tb olive oil
- 2 tb lemon juice (fresh)
- 1 c parsley (chopped fresh)
- 1 ts lemon juice (fresh)
- 1 package garbanzo beans
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.)
