Rinse 1/2 cup of French green or black lentils under cold water. In a pot, combine the lentils with enough water to cover them by an inch and add a bay leaf. Bring to a boil, then reduce to a simmer for about 20 minutes until tender but not mushy. Drain any excess liquid and set them aside to cool.

In a large bowl, mix together the cooked lentils, fresh lemon juice, and extra virgin olive oil.

Finely chop the curly parsley and mint leaves. Then dice your cucumber, tomatoes, and red onion into small pieces.

Add the chopped herbs along with cucumber, tomatoes, and onion into the bowl with your lentil dressing. Gently stir to combine all ingredients evenly while being careful not to mash the lentils.

Right before serving, season your salad with kosher salt, freshly ground black pepper, and sumac if desired. Taste it first and adjust seasoning as necessary.