CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
2 1/2 |
c |
Water |
1 |
c |
Lentils |
2 |
lg |
Carrots; peeled, diced |
1 |
|
Bay leaf |
1 |
cn |
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 |
tb |
Olive oil |
2 |
tb |
Fresh lemon juice; plus… |
1 |
ts |
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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