| 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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