lentil-garbanzo-bean-and-tomato-salad-1110.json

{
    "directions": [
        "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.)"
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Tomato",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Lunch",
        "Chickpea",
        "Lentil",
        "Carrot",
        "Healthy",
        "Vegan",
        "Party"
    ],
    "title": "Lentil, Garbanzo Bean and Tomato Salad",
    "url": "http://www.epicurious.com/recipes/food/views/lentil-garbanzo-bean-and-tomato-salad-1110"
}