We will need: green lentils, cheese (or feta), walnuts, celery stalks and fruit.
With fruit, there may be options. We liked the option of an Apple and a tangerine. But, if you don't mind an even more distinctly sweet taste, you can put the grapes in.
For refueling, you need: honey, lemon juice, vinegar (I have red wine, and you can take what you like) and olive oil.
First of all, cook the lentils.
Wash it, fill it with water and cook for 15-20 minutes until soft. Then we throw it back on a sieve and wash it again with cold water.
While the lentils are cooking, prepare all the other ingredients.
Peel the celery from the top of the non-chewable film. It is convenient to use a potato peeler for this purpose. Then cut into thin slices.
Fry the walnuts in a dry pan, cool and chop. I usually grind them like this: I put them in a bag and hit them with something heavy. Loud, of course, but this is the easiest way to control the size of the resulting pieces.
Add the nuts to the celery.
Cheese is also crushed and sent there.
Prepare the dressing. Just mix all the ingredients.
Mix everything we have prepared with lentils, fill with dressing.
At this point, the salad can be salted, but I personally do not do this: my cheese is always terribly salty.
Since the salad turns out to be somewhat indeterminate, we will put the fruit on top.
We clean the tangerines, disassemble them into slices, cut each in half. Cut the Apple into thin strips and immediately put it in a bowl with lemon juice, diluted with water (I can not understand how everyone "sprinkles" lemon juice that does not darken anyone's anything).
Spread the salad on plates, decorate with fruit on top. I did it like this.