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
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.)