Set a strainer set over a bowl to catch juices, and pour can of tomatoes into the strainer. If the tomatoes look full (i.e. whole and intact), press on them a bit to release more.

Place onion, jalapeño, and garlic in a blender or food processor [see Note at end] and run the machine in short bursts until they’re in smaller bits. Add two-thirds (just eyeball it) cilantro, drained tomatoes, salt, and juice of one lime and run the machine until the tomatoes are well-chopped but not totally smooth. When making salsa for scooping up with chips, I will add some of the reserved tomato juices, a tablespoon at a time, if the mixture is very thick, but to dress this lentil salad, we don’t want it very thin. Adjust seasoning to ensure it’s robust enough to dress the lentils, adding salt, pepper, and more lime juice, if needed to taste.

Place lentils in a big bowl. If they’re from a vacuum-pack, use your fingers to break up clumps. (I find a spoon or fork damages the lentils too much.) Add 1 ½ cups of tomato mixture to the lentils and stir to combine. Taste and add more salsa to taste; I usually go with a full 2 cups. Season with salt and black pepper to taste, and add more lime juice if desired. Add avocado, tomatoes, and reserved cilantro and stir gently to combine. Serve with hot sauce and tortilla chips, if you wish.

Leftovers keep for 5 days in the fridge.