Moroccan Lentil Salad

Moroccan Lentil Salad

95 g dry lentils
355 ml water
0.5 (15 ounce) can garbanzo beans, drained
2 tomatoes, chopped
4 spring onions, chopped
2 minced hot green chile peppers
1 green pepper, chopped
0.5 yellow bell pepper, chopped
1 red bell pepper, chopped
1 lime, juiced
30 ml olive oil
10 g chopped fresh coriander
salt to taste 

Place lentils and water in a pan, bring to the boil and reduce the heat to a simmer.  Cook for 30 minutes until the lentils are tender.

In a medium sized bowl, combine the lentils, chickpeas, tomatoes, spring onions,chillies, peppers, lime juice, oil, and coriander.  Mix gently and season to taste.

2.     In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.