Prepare lentils. Use ½ cup lentils to 2 cups water. Rinse and drain lentils, then add to pot with water. Bring to a boil and then lower heat to simmer with lid tilted for about 20 minutes. Lentils should be firm, not mushy for the salad. You can prepare the lentils up to 3 days in advance and store in a glass container with tight fitting lid until needed.

While lentils are cooking, make dressing by combining all ingredients with a whisk. Set aside.

Chop salad ingredients and place in large bowl or onto large platter. Use any veggies you like (radish, carrot, bell peppers, etc.) or have on hand! Top with lentils and desired amount of dressing. Toss well and serve immediately.

Dressing and lentils will stay good in the fridge for up to a week. If you need to prepare this salad in advance, keep the lentils and dressing separate from the greens and other chopped veggies and assemble just before serving.