Categories: Salads 
      Yield: 4 servings 
  
  2 1/2 c  Water 
      1 c  Lentils 
      2 lg Carrots; peeled, diced 
      1    Bay leaf 
      1 cn Garbanzo beans (15-16 oz) 
           -- rinsed, drained 
    1/2    Basket cherry tomatoes 
           -- halved 
      1 c  Chopped fresh parsley 
      5    Green onions; chopped 
  4 1/2 tb Olive oil 
      2 tb Fresh lemon juice; plus... 
      1 ts Fresh lemon juice 
  
  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.)