Lentil, Garbanzo Bean and Tomato Salad Recipe

Name: Lentil, Garbanzo Bean and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.)

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups water, 1 cup lentils, 2 large carrots, peeled, diced, 1 bay leaf, and more.

Yes, Lentil, Garbanzo Bean and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil, Garbanzo Bean and Tomato Salad

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