Add the lentils into a fine sieve and rinse under water, then add into a stock pot, along with the water, and bay leaf, heat it with a high heat, once it comes to a boil place a lid on the pan and lower to a low heat, simmer until the lentils are just cooked through (15 to 20 minutes in my case, check the package instructions on the lentils you are using)

Once the lentils are cooked through drain them into a colander and rinse under cold water, then shake off any excess water, and transfer into a large bowl, discard the bay leaf

Add the chopped red onion over the lentils, along with the chopped red bell pepper, chopped English cucumber, and chopped parsley, then season with salt & pepper, and mix together until well mixed

To make the dressing, add the olive oil into a bowl, along with the lemon juice, grated garlic, oregano, and season with salt & pepper, whisk together

Add the dressing over the lentil salad and gently mix together until well mixed

Cut the avocados in half lengthwise, them remove the pit, using a spoon gently scoop out some of the pulp to make the hole bigger, but don't remove too much, as this is what holds the shell together, then rub each avocado with some lemon

Gently add spoonfuls of the lentils salad into the avocados, serve at room temperature or even chilled, enjoy!