Loaded Greek lentil salad

Put two cups of dried lentils in a saucepan of water with two bay leaves and 1.5 to 2 teaspoons of salt.

Bring to a boil, reduce to low and cook until tender but not falling apart, about 12 minutes; start checking at 10 minutes, since two or three minutes too long and they melt.

Drain in a colander and let cool toward room temperature.

Cut the peeled English cucumber into small, bite-sized pieces; thinly slice the scallions; finely chop the mint and parsley; halve or third the grape tomatoes. Combine cucumber, tomatoes and scallions in a bowl.

Whisk a quarter cup of lemon juice, a third of a cup of olive oil, one or two grated garlic cloves and a teaspoon of dried oregano.

Pour the dressing over the still-warm lentils so they soak it up; season with a little salt, splash with red wine vinegar, add more olive oil if needed and toss.

Once at room temperature, toss in the vegetables and herbs, taste and adjust salt.

Transfer to a serving platter, drizzle with a little more oil and garnish with a little feta around the edges and some olives.