Turkish Lentil Salad (Mercimek Salatası)

Rinse the red lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool completely.

While the lentils cool, prepare the vegetables. Finely chop the fresh parsley and mint. Dice the red onion and cucumber.

In a large bowl, combine the cooled lentils, chopped parsley, chopped mint, diced red onion, and diced cucumber.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.

Pour the dressing over the lentil and vegetable mixture. Toss gently to ensure all ingredients are well coated.

Serve immediately or chill in the refrigerator for at least 30 minutes for enhanced flavors.