In a medium pot, bring 2 cups of water to a boil, adding 1 cup of uncooked French green or black lentils along with a bay leaf. Reduce heat to low and cover, simmer for 20–25 minutes until tender. Drain and let cool.

In a large mixing bowl, combine 1/4 cup of fresh lemon juice and 1/4 cup of extra-virgin olive oil. Whisk until smooth and set aside.

Finely chop 1 cup of curly parsley and 1/2 cup of mint leaves. Dice 1 English cucumber and chop 1-2 tomatoes. Thinly slice 1/2 red onion.

Once lentils are cool, add to the bowl with the dressing. Gently stir in prepared herbs and vegetables.

Season with salt, freshly ground black pepper, and sprinkle in sumac if using. Toss gently and let sit for 10 minutes.

Transfer to a serving platter or bowls. Enjoy immediately or store in the refrigerator for up to four days.