Bring water and salt to a boil in a saucepan over high heat. Pour the lentils into the water, stirring constantly. Reduce heat to low, cover and simmer until lentils are tender but still tender, about 30 minutes. Drain the water well.
Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chili pepper. Add the juice of lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced lettuce leaves.
Bon Appetit!
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