Lentil, Garbanzo Bean and Tomato Salad

• 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

1. Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan.
2. Bring to boil.
3. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes.
4. Drain; transfer to large bowl.
5. Cool.
6. Mix all remaining ingredients into lentils.
7. Season to taste with salt and pepper.
8. (Can be prepared 4 hours ahead.
9. Cover and refrigerate.)

water, lentils, carrots, bay leaf, garbanzo beans, basket cherry tomatoes, parsley, green onions, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/lentil-garbanzo-bean-and-tomato-salad-1110 (may not work)