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40 minutes
Prep: 10 minutes
Cook: 25 minutes
469 calories per serving view nutrition facts
4 servings
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| 2 1/2 | cups | water | |
| 1 | cup | lentils | |
| 2 | large | carrots | peeled, diced |
| 1 | each | bay leaf | |
| 16 | ounces | chickpeas (garbanzo beans) | rinsed, drained |
| 1/2 | basket | cherry tomatoes | halved |
| 1 | cup | parsley leaves | fresh, chopped |
| 5 | each | scallions, spring or green onions | chopped |
| 4 1/2 | tablespoons | olive oil | |
| 2 | tablespoons | lemon juice | fresh |
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.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Total Carbohydrate 62.0g | 21% |
| Dietary Fiber 22.0g | 88% |
| Sugars 3.0g | |
| Protein 19.0g | 39% |
| Vitamin A | 151% | Vitamin C | 60% | |
| Calcium | 12% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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