Lentil And Vegetable Salad

Ingredients

• 1/3 bunch flat-leaf parsley, finely chopped
• Juice of 1 1/2 lemons
• 1 cup green lentils, picked through and rinsed
• Mesclun salad leaves for serving (optional)
• 1 small bunch mint, finely chopped
• 1/2 small red onion, diced
• 1 bay leaf
• 1 jalapeño pepper (optional), finely diced
• 5 cups water
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tomatoes, seeded and diced
• 1/2 English cucumber, peeled, seeded and diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Sea salt and pepper to taste

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