I cheated and used tinned lentils here. If I cook dried lentils myself ( it takes about 30 minutes), I dress them while they’re hot but don’t add the fresh herbs until they’re cold.
I finely chop a little onion and add to a dressing of lemon juice, extra-virgin olive oil, fresh chilli, salt and pepper. I add a tin of drained lentils , some chopped tomato and cubes of feta cheese. Finally, a little chopped mint (or parsley) is nice.
I’m a bean fan, so can eat any amount of this! The bowl is a souvenir from Palermo.