I often make this punchy, bright tasting lentil salad, and it can easily be adaptable depending on seasonal herbs and vegetables.
To make, soak 1 cup beluga lentils for at least a few hours or overnight. Rinse, and simmer with 3 cups of good quality chicken or vegetable stock. They should be ready in about 15-20 minutes. Leave to cool slightly, then transfer to a bowl. (you could also use a can of lentils, if you prefer). Toss with 1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar or lemon juice, 1 tbsp dijon mustard, 5 finely sliced spring onions, 2 large handfuls of roughly chopped basil and a large handful of roughly chopped parsley.
Season with sea salt and freshly ground pepper.
Lovely enjoyed warm, piled on top of toasted sourdough. Serves 4-6.