Mediterranean Chopped Lentil Salad

Simmer the lentils in salted water until tender but not blown out, about 18 to 20 minutes. Drain and let them cool a bit.

Put the cucumber, tomatoes, red onion, olives, capers, and parsley in a big bowl.

Whisk the lemon juice, olive oil, salt, and pepper, then pour that over the warm lentils so they soak it up.

Fold the lentils into the vegetables and let the salad sit for 10 minutes. It gets better fast.

Taste again before serving. Lentils almost always want more salt or lemon.