Evelyn's lentil salad

Evelyn. 9 steps

1 cup dry green lentils	Boil lentils` in 4 cups of water for 5 minutes, stand 20 minutes, drain.	Bring to boil, then simmer 30–45 minutes
3 cups water
1/2 cup olive oil
1 medium white onion	grated
4 cloves garlic	grated
2 scallions	chopped
1 large carrot	grated
1/4 cup parsley	chopped
1 medium tomato	ripped
1 teaspoon salt
1/2 teaspoon dried oregano
pepper
1 bay leaf
1 teaspoon balsamic vinegar
1 teaspoon lemon juice

The pre-boiling of lentils is to reduce the iron content. It's optional.