First, sort through and discard any shrivelled or discoloured lentils, then rinse the remaining lentils under cold water until the water runs clear.

Place them in a pot, cover them with a hand-span of water, and add a teaspoon of salt.

Simmer the lentils on low heat, stirring occasionally, and add more liquid or remove scum if needed. Cook until the lentils are tender but not mushy, approximately 30 minutes.

When done, remove them from the heat and then rinse them with cold water until cool.

Grab a large bowl to add the ingredients as you prep them.

Start by washing and drying the herbs and green onions (a salad spinner comes in handy here)

Chop parsley leaves finely with a sharp knife, trim the onions and slice them thinly,

Thoroughly dry the mint, stripping the leaves from the stems and tearing any large leaves in half. Rinse and slice the cherry tomatoes in half.

Then, add the cooked lentils to the bowl with the rest of the ingredients, and mix it all together with olive oil, lemon juice and cumin. Finally, season and toss well to combine, arrange in a salad bowl and keep chilled until ready to serve