Rinse the lentils and place in a saucepan with the onion, garlic, bay leaves and 1 litre cold water, Bring to the boil then reduce the heat and simmer gently for 20 minutes or until the lentils are just tender. Drain thoroughly.
To make the dressing cut the tomatoes in half and discard the juice and seeds. Chop the flesh and combine in a bowl with the mint, parsley, sea salt, pepper, extra virgin olive oil and the red wine vinegar.
Toss the still warmed drained lentils in the tomato dressing and divide between plates. Serve warm.