Lentil, Garbanzo Bean and Tomato Salad

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rinsed, drained
2 1/2 c Water
1 c Lentils
1 Bay leaf
1/2 Basket cherry tomatoes
4 1/2 tb olive oil
1 ts Fresh Lemon Juice
1 c Chopped fresh parsley
5 Green Onions; chopped
1 cn Garbanzo beans (15-16 oz)
2 lg Carrots; peeled, diced
2 tb Fresh lemon juice; plus...

Original recipe makes 4 Servings



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.)

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