I like to make as much of this salad as I can at one time (this recipe fills my biggest mixing bowl and is just about all the chopping/dicing I can handle in one day) and store it in quart sized containers in my second fridge… then I bring up one quart at a time, and we eat it every day… for lunch, under grilled chicken or steak for dinner, or as a side dish when you are tired of leafy greens. Of course, volume is always up to you. You could do one pound of lentils and scale down the veggies to taste. I’ve found that if I’m going to do all that chopping, I might as well scale up and be stocked up for a long time— this salad will keep for weeks in the fridge! And if you have a household or two to feed, you can’t beat this dish for a fast, nutrient-rich, guilt free go-to snack or meal. It is so fresh tasting and crunchy with all of the raw veggies, the parsley and the lemon juice, and is densely packed with protein and vitamins, fiber and all things good. The crumbled goat cheese should not be overlooked. Its tang and creaminess adds the magic to this salad. Once you top with goat cheese, you can’t go without.