Spicy Lentil Salad with Avocado

0 Cook the lentils: Rinse the lentils and place them in a large cooking pot or saucepan. Add at least 4 cups of water, or enough to cover the lentils by about 2 inches, and ¼ teaspoon of the salt. Bring to a boil, then reduce the heat and simmer for about [timer minutes=15]15 minutes[/timer], or until the lentils are tender but still hold their shape. Avoid overcooking, as mushy lentils can make the salad soft and watery.
1 Drain and cool: Drain the lentils well and allow them to cool until slightly warm or at room temperature.
2 Combine the salad ingredients: Transfer the cooled lentils to a large, wide salad bowl. Add the tomatoes, bell pepper, cucumber, green onions, parsley, cilantro, and mint.
3 Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, cumin, paprika, red pepper flakes, pomegranate molasses (if using), remaining ½ teaspoon salt, and black pepper.
4 Toss the salad: Pour the dressing over the lentil mixture and toss gently until evenly combined. Taste and adjust the salt, lemon juice, and spices as needed.
5 Add the avocado: Gently fold in the diced avocado to keep it from breaking apart.
6 Rest and serve: Let the salad rest for [timer minutes=10]10 to 15 minutes[/timer] at room temperature or in the refrigerator before serving. Serve as is or over a bed of romaine lettuce.