In a large saucepan, add the lentils, 1/2 teaspoon of salt, bay leaf and crushed garlic clove. Measure enough water to cover the lentils in the pan by two inches. Bring to a boil over high heat and then cover and simmer until the lentils are tender, about 20 minutes.
Next, prepare the remainder of the ingredients. In a medium sauté pan, heat 1 tablespoon of olive oil over high heat. When it's hot, add the minced garlic and stir for 30 seconds. Add the chopped bell peppers and diced tomatoes, and sauté until the peppers become tender, 5 minutes.
Remove the sauté pan from the heat. Stir the green onions into the tomato and pepper mixture. In a small bowl, whisk together the lime juice, the remaining 2 tablespoons of olive oil and cilantro.
When the lentils are done, remove the bay leaf and crushed garlic. Drain the lentils and then toss them with the vegetables in the sauté pan. Drizzle the cilantro vinaigrette over the salad a little at a time, tasting as you go. Season with salt and pepper to taste. Enjoy Lentil Tomato And Red Pepper Salad With Cilantro!