Sephardic lentil salad

Ingredients

• Red lentils, cooked (in water with laurel) and drained, 400 g
• Tomatoes, quartered, 4
• Red onion, sliced, 1
• Raw spinach leaves (optional), 100 g

• Juice of 1 lemon
• Olive oil, 3 tbsp
• Casher salt, to taste

• Put a portion of lentils in a glass bowl.
  
• Place some slices of tomato, some onion rings and spinach leaves on top.
  
• Then season with the lemon juice, a little olive oil and salt to taste.

• To the cooking water: 2 roughly chopped carrots and a sprig of thyme (and the laurel) to enhance the lentils' colour and flavour
• As a dressing: put some mint or coriander leaves in a mortar with caraway seeds, pepper corns, two cloves of garlic, split walnuts and olive oil. Grind well and add a small tub of yoghurt and the juice of one lemon. Blend and mix into the salad