Lentil, Garbanzo Bean And Tomato Salad

Recipe Ingredients

2 1/2 cups	592ml	Water
1 cup	237ml	Lentils
2 cups	220g / 7.8oz	Carrots - peeled diced (large)
1		Bay leaf
1		Garbanzo beans - rinsed, drained
1/2		Basket cherry tomatoes - halved
1 cup	146g / 5.1oz	Fresh parsley - chopped
5		Green onions - chopped
4 1/2 tablespoons	67ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice - plus...
1 teaspoon	5ml	Fresh lemon juice

Recipe Instructions

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.

Source:
Cooking Light, April 1995, page 112

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.