Lentil, Garbanzo Bean and Tomato Salad

Ingredients:
- 2 1/2 cups water
- 1 cup lentils
- 2 large carrots peeled, diced
- 1 each bay leaves
- 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

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.