Black lentil salad with sun-dried tomatoes

Sort through the lentils, rinse them, then cook until tender in plenty of water (approx. 30 minutes). Be careful not to overcook them; the grains should remain intact.

While the lentils are cooking, prepare the other ingredients: finely chop the coriander and sun-dried tomatoes, dice the fresh tomatoes, and slice the red onion into thin half-rings.

Drain the cooked lentils and, while still warm, mix them with the prepared vegetables and herbs.