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.)