Lentil Tomato Salad - Christina Cooks

Ingredients

• 1 cup dried lentils (preferably baby Italian or French), rinsed well
• 3 cups spring or filtered water
• 1 bay leaf
• Extra virgin olive oil
• 3 cloves fresh garlic, minced
• ½ medium red onion, diced
• Sea salt
• Cracked black pepper
• 3–4 sprigs fresh basil, leaves removed, coarsely chopped
• 3 sprigs fresh dill, minced
• 2 cups diced tomatoes (canned or fresh)
• Red wine vinegar