Lentil Salad

Place the lentils into a pot and cover with water. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or until the lentils are tender. Don't overcook, you don't want them to be mushy and too soft. Alternatively, cook the lentils in vegetable broth.
200 grams (1 cup) dried du Puy, beluga, or mountain lentils
While the lentils are cooking, prepare the other salad elements. Add the onion, tomatoes, cucumber, avocado, olives, and parsley to a large mixing bowl.
1 medium red onion, 200 grams (7 oz.) cherry tomatoes, ½ medium English cucumber, 1 medium ripe avocado, 60 grams (½ cup) olives, 1 bunch fresh parsley
Once the lentils are cooked, drain very well, leaving them in the colander for five minutes and shaking occasionally to make sure any excess water has drained out. Add to the bowl with the vegetables.
To make the vinaigrette, add the oil, lemon zest and juice, grated garlic, honey, oregano, salt, and pepper to a jar or bowl and mix very well. Pour over the salad and toss.
4 tablespoons olive oil, Zest of a lemon, Juice of a lemon, 1 clove garlic, 1 teaspoon honey or maple syrup, 1 teaspoon dried oregano, ¼ teaspoon fine sea salt, ¼ teaspoon black pepper
Serve the salad immediately, or preferably let it rest, covered, at room temperature for 30 to 60 minutes before serving.