Lentil Salad

1 1/2 cups brown lentils
1 litre water
1 tablespoon good olive oil
bunch fresh herbs, tied together
1 teaspoon salt
3 spring onions
chopped fresh herbs
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed

Wash the lentils well and place in a large saucepan with the water, first measure of olive oil, herbs and salt. Bring to the boil and simmer for half an hour, uncovered. Remove from the heat, cover and set aside for an hour, then drain off any remaining liquid, and remove the herbs.

Chop the spring onions and add to the lentils with the second lot of herbs. Whisk together the lemon juice and second measure of olive oil with the crushed garlic and pour over the lentils. Stir to mix through. Refrigerate if the salad is not to be used immediately, but try to serve it at room temperature for best flavour.