Add the lentils, salt, and enough water to cover by at least 10cm (4 in.) to a pot. Cook, covered, until the lentils are cooked, 15-20 minutes.
250 grams dried lentils, 1 teaspoon sea salt, Water to cover
Drain the lentils very well and let them dry, uncovered, for a few minutes. Add the grated garlic, olive oil, vinegar, mustard, and honey. Stir well to combine.
1 clove garlic, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1/2 teaspoon dijon mustard, 1/2 teaspoon honey or maple syrup
Add the parsley and stir to combine, then season to taste. Serve warm or cold. Leftovers will keep well in the refrigerator for up to three days.
1 handful fresh parsley, Sea salt and black pepper to taste