Boil the lentils in water for about 20 minutes or until soft. Drain and place in the freezer for 10 minutes.
Remove the lentils from the freezer and add them to a large bowl. Pour in the oil and vinegar and mix thoroughly with a wooden spoon.
Stir in the garlic, onion, tomatoes, and cucumber.
Stir in the dill, salt, and pepper, and mix again. Cool for 10 minutes in the fridge and serve.
Put in the dill, salt, and pepper and mix again. Cool for 10 minutes in the fridge and serve.
You can prep this on a Sunday and have lunch for every day of the week all ready to go. If you have soggy salad aversion, you can leave out the dressing (prep it and save it in a glass jar) and then dress it right before serving. If you like your salads marinated, then you can dress it and leave it for a couple of days to intensify the flavors.