2 cups cooked black or green lentils (1 can or see notes above for cooking lentils)
2 green onions, chopped
1/4 cup minced cilantro or parsley
2 tablespoons minced fresh mint
2 tablespoons minced fresh dill (or more mint)
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt and pepper
1 tomato, diced
Drain the lentils well and mix with herbs, oil and lemon.
Add salt and pepper and taste for seasoning.
Add tomato last and mix gently in.
Keeps refrigerated up to 5 days.