Extravirgin olive oil
Fresh mint leaves
can be replaced with white or green onions
cherry or regular
Ground black pepper
Step by step
Pour 2 liters of water into a saucepan and add half a glass of green lentils.
Place over heat and, when it starts to boil, add 4-5 tablespoons of olive oil, 1 onion and 1 bay leaf.
Make a low heat and cook for 15-20 minutes.
After this time, taste the lentils. If it's cooked, turn off the heat.
If you think it's raw, continue to simmer until it's done.
Transfer to a colander, drain and cool.
Discard the onion and the bay leaf.
Now move the boiled, drained and cooled lentils to a bowl.
Finely chop the parsley and the mint.
Add them to the lentil bowl.
Also, put diced tomatoes and finely chopped red onions.
Squeeze the juice from half a lemon and pour over the remaining olive oil.
Add salt and ground black pepper.
Toss everything well, then taste to see if the salad still needs salt, lemon or oil.
It can be served immediately, but kept in the fridge for 1-2 days will be just as good.
(one medium bowl)