Cook the lentils in well-seasoned water until tender, about 15 minutes. Once cooked, drain very well. Rinse with some cool water if you'd like to cool them down quickly but be sure to let it drain before mixing with the other ingredients.
150 grams dried green lentils
While the lentils are cooking, prepare the vegetables and herbs. Add the cooked lentils, onion, tomatoes, herbs, olive oil, lemon juice, salt, and pepper to a large mixing bowl and toss until combined.
1 small mild white onion, 200 grams cherry tomatoes, 1 large bunch fresh parsley leaves, 1 medium bunch fresh mint leaves, 4 tablespoons olive oil, Juice 1 lemon, Sea salt and black pepper to taste
For the best flavour, let it rest for about 15 minutes before serving. This will mellow the onions slightly. Best served at room temperature, it can be stored in the refrigerator for up to three days.
Notes
This serves about four people as a side and 2-3 people as a main.I don't provide seasoning starting points for this recipe because the saltiness of the lentils will vary significantly. Taste and season as needed.