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Epicurious

Lentil, Garbanzo Bean and Tomato Salad

3.9

(11)

Recipe information

  • Yield

    Serves 4

Ingredients

2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice

Preparation

  1. Step 1

    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.

    Step 2

    Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

TagsSaladLentilBean and LegumeVegetableCarrotRoot VegetableChickpeaCherry TomatoTomatoParsleyHerbs & SpicesScallionOnionDinnerVegetarianVeganDairy FreeNut FreeGluten FreeEasySimmerBon Appétit
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