Steps:
- In a large heavy saucepan, heat 1 teaspoon of the oil and saute the onion, garlic, cumin, oregano, basil and thyme until onions are translucent - about 5 minutes. Add water and lentils, cover and bring to a boil, reduce heat and simmer for 30 minutes. Add pureed tomatoes and simmer until lentils are tender but not mushy. Most of the liquid will be gone - about 15 minutes. Remove from the heat and pour into a bowl. Stir in remaining teaspoon of oil, the parsley, celery, green onion, lemon juice, cilantro (optional) and salt. Toss well. Serve on a bed of shredded greens sprinkled with the chopped tomatoes.
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