Rinse and cook the puy lentils according to packet instructions (or until just soft).
Sauté the minced garlic until softened.
While the lentils are still warm, toss through cooked garlic, olive oil, ¾ of the lemon zest and juice and some salt and pepper to taste.
Allow to sit for 20-30 minutes to let the flavours combine.
Stir in chopped peppers and ¾ of the fresh parsley.
To serve, pile up salad on large rounded dish, sprinkle with remaining parsley, lemon zest, juice and a drizzle of olive oil. Enjoy!