Ingredients
- 5 green onions
- 2 carrots
- 1 lentils
- 1 bay leaf
- 1/2 basket cherry tomatoes (halved)
- 600 ml water
- 65 ml olive oil
- 30 ml lemon juice (fresh)
- 26 gr parsley (chopped fresh)
- 5 ml lemon juice (fresh)
- 1 package garbanzo beans
Combine 2- half 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.)
