Juicy tomatoes, fresh cucumbers, scallions, and aromatic parsley and mint leaves combine with lentils and a lemon olive oil dressing for a delicious and fresh Mediterranean salad.
In a pot over high- medium heat, lightly toast the lentils in 2 tbsp of oil. Do not add in any salt in this step.
Add enough water to just cover the lentils by a centimeter. Wait for the pot to boil and reduce the heat to medium-low heat. Allow the lentils to cook until the water evaporates. Add a tsp of salt and mix in well. Allow to cool completely and refrigerate before adding to the salad.
In a large salad bowl, combine the chopped cucumbers, tomatoes, parsley, mint, and scallions.
Create a crater in the center of the salad bowl and add in the cold lentils.
In a medium bowl, whisk together the lemon juice and olive oil. Add all other dressing ingredients gradually as you continue to whisk.
Drizzle the dressing all over the salad, toss, and sprinkle the top with the red gems of pomegranate kernels.