You could use other herbs and also other, cooked beans here–cannellini, white northern, garbanzo…

1 c dried green lentils
1 large garlic clove, chopped
1 t salt, divided
2 c chopped tomatoes
1/2 c chopped scallions or red onions
1/4 c chopped fresh dill
1/4 c chopped fresh basil
3 T red-wine vinegar, or to taste
1/4 c extra-virgin olive oil, or to taste
ground black pepper, to taste
lettuce greens, optional

1. Put lentils, garlic, and 1/2 t salt in a pot and cover with water. Bring to the boil, then reduce heat, and simmer, uncovered, until lentils are just tender–15 to 30 minutes. The simmering time will depend on the type and age of the lentils. Drain.

2. Transfer hot lentils to a serving bowl. Add tomatoes, scallions, herbs, vinegar, oil, remaining 1/2 t salt, and pepper. Toss well. Taste for dressing, adding more vinegar and/or oil if you wish. Serve as is, or on a bed of lettuce greens.