Lebanese lentil or chickpea salad is seriously addictive

I know - it doesn't look amazing
but it's seriously addictive! 

Lebanese lentil or chickpea salad with garlic and herbs 

This is sooo simple and great for Quarantine cooking ie if you can get tinned lentils.  However, any tinned legumes are transformed by this method.  It can be served as a lunch dish on its own perhaps with the addition of mushrooms (as per picture) or as an accompaniment for just about anything.  
ps  I've reduced the amount of garlic & lemon ...

• Heat 2 tbsp olive oil in small frying pan, add 4 cloves minced garlic or less, and cook over very low heat until garlic is fragrant - about 7-8 minutes. 
• Add 1 tbsp lemon juice with a little zest, 1¼ tsp ground cumin. ¼ tsp ground allspice, salt and fresh ground black pepper; 1 tbsp extra-virgin olive oil and heat for about 1 minute. 
• Add 2 cans Puy (green) lentils, rinsed and drained and warm through for 2 minutes. 
• Remove from heat and add ½ cup each finely chopped fresh mint and parsley. Serve warm or cold.   Also works well with tinned legumes.