Begin by rinsing 1 cup of small green lentils under cold water until the water runs clear. In a medium pot, add the rinsed lentils along with a bay leaf and cover with water, approximately 3 cups. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15-18 minutes, until the lentils are tender but not mushy. Drain and set aside to cool.

In a large mixing bowl, combine the cooled lentils with the juice of 2-3 large lemons and 3 tablespoons of extra-virgin olive oil. Stir gently to combine, ensuring the lentils are well coated with the zesty dressing.

Finely dice 1 English cucumber, 2 ripe tomatoes, and half a red onion. Additionally, chop a generous handful of curly parsley and a handful of fresh mint leaves.

In the same large bowl with your lentil mixture, add the diced cucumber, tomatoes, red onion, parsley, and mint. Gently fold the ingredients together until they are evenly mixed.

Sprinkle in 1 teaspoon of sumac, along with kosher salt and freshly ground black pepper to taste. Stir to combine, allowing the flavors to meld beautifully. Taste the salad and adjust the seasoning as needed.