Combine lentils, water, and bay leaf in a large pot. Bring to a boil, then cover and reduce to a gentle simmer.
Cook until the lentils are tender but still hold their shape, about 20-30 minutes. Don't let them get mushy, chamo - we want them with bite.
While the lentils cook, make your aliño. In a bowl, whisk together lemon juice, parsley, salt, pepper, minced garlic, and cumin.
Slowly drizzle in the olive oil while whisking constantly to create a proper emulsion - this is key for coating every lentil.
Drain the lentils and remove the bay leaf. While they're still warm, transfer to a large serving bowl. (Warm lentils absorb the dressing better than cold ones)
Pour the aliño over the warm lentils and toss gently to coat everything evenly.
Just before serving, fold in the sliced onion and diced tomatoes. Let it sit for 10 minutes to let the flavors marry.
This is basically our Venezuelan take on what my abuela would call a 'salad of sustenance' - perfect as a side for grilled meats or eaten on its own with some fresh bread. You can make it a day ahead, just add the onions and tomatoes right before serving so they don't get soggy.
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