Lentil, Garbanzo and Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an easy, delicious and healthy salad. Serve immediately. May also be made up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving. Ingredients:
2 1/2 cups water |
1 cup lentils |
2 large carrots, peeled and diced |
1 bay leaf |
1 (15 -16 ounce) can garbanzo beans, rinsed and drained |
1 cup cherry tomatoes |
1/2 cup fresh parsley, chopped |
5 green onions, chopped |
4 1/2 tablespoons olive oil |
2 1/2 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
Directions:
1. Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
2. When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.
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