| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Water |
| 1 | c | Lentils |
| 2 | Carrots, peeled diced | |
| 1 | Bay leaf | |
| 1 | Garbanzo beans, 15-16 oz | |
| rinsed drained | ||
| 1/2 | Basket cherry tomatoes | |
| halved | ||
| 1 | c | Chopped fresh parsley |
| 5 | Green onions, chopped | |
| 4 1/2 | T | Olive oil |
| 2 | T | Fresh lemon juice, plus… |
| 1 | t | Fresh lemon juice |
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.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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