Rinse the lentils. Rinse the green lentils thoroughly under cold running water and place them in a small, heavy saucepan.
Add garlic and water. Add the peeled garlic cloves and cold water equal to three times the volume of the dry lentils. Bring to a boil.
Simmer with mint. Add a few whole mint sprigs, reduce the heat to the lowest setting, cover and cook for 20–30 minutes. The lentils should be tender but keep their shape, with most of the water absorbed or evaporated. Do not cook them into a purée.
Drain and remove the aromatics. If any water remains once the lentils are tender, drain it. Remove the garlic cloves and mint sprigs, then return the lentils to the warm saucepan.
Dress the salad. Crush the dried red chili in a mortar. Add it to the lentils with the olive oil, lemon juice and finely chopped mint. Season generously with sea salt and freshly ground black pepper, then mix gently and taste.
Serve warm. Let the salad cool slightly so it is warm rather than hot. Serve as an appetizer with green salad leaves or baby spinach, or with oven-roasted carrots, baby beets or zucchini dressed with olive oil and lemon. It also pairs well with meat dishes or can be served on its own as a main dish.
