Rinse 1 cup of green lentils under cold water, then add them to a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer, cover and cook for 20-25 minutes until tender but not mushy. Drain and set aside to cool completely.

Dice 1 medium red onion, chop 1 cup of fresh flat-leaf parsley, and mince ½ cup of fresh mint leaves. Chop 1 English cucumber and halve 1 cup of cherry tomatoes. Combine all these veggies into a large mixing bowl.

In a small bowl, whisk together ¼ cup of fresh lemon juice, 3 tablespoons of extra virgin olive oil, and a pinch of sea salt and black pepper to taste.

Fold the drained lentils into the vegetable mixture, pour the dressing over the top, and toss gently with a spatula, taking care not to mash the lentils.

Cover the bowl and let the salad rest for at least 15 minutes at room temperature, or refrigerate for 30 minutes before serving.

Give the salad a gentle toss before serving. Serve in bowls or alongside pita bread.