In a medium pot, combine 1 cup of green lentils with 3 cups of water and a pinch of salt. Bring to a vigorous boil over medium-high heat, then reduce heat to simmer. Cook for 20-25 minutes until tender but still firm, then drain and set aside to cool.

While the lentils cool, finely chop 1 cup of Italian parsley and ½ cup of fresh mint leaves along with ½ of a red onion. Dice 1 English cucumber and halve 1 cup of cherry tomatoes.

In a large mixing bowl, combine the cooled lentils with the chopped parsley, mint, diced cucumber, halved tomatoes, and red onion. Gently stir to merge the flavors while maintaining the texture.

In a small bowl, whisk together the juice of 1 large lemon, 3 tablespoons of extra virgin olive oil, ½ teaspoon of sea salt, and a few cracks of black pepper.

Pour the dressing over the lentil mixture and toss gently to coat everything evenly. Allow the salad to rest for at least 15 minutes before serving.