Lentil, Garbanzo Bean And

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

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.)