The coral and green/brown lentils do not have the same cooking time, so cook them separately. About 10/15mn for the corals, 15/20mn for the green or brown ones. Add in a saucepan 4 times the volume of water in lentils and start cooking in cold water. The lentil must be cooked but crunchy! Let cool.
Emondez (remove the skin) of tomatoes. Remove the stalk and cut them into small cubes.
Fine chop the coriander, mint and parsley.
Squeeze the lemons.
In a large salad bowl, mix everything together and season to taste with olive oil, salt and pepper.
Serve chilled!
