Cook the lentils: Rinse the lentils in a fine sieve under cold running water until the water runs clear. Place them in a medium saucepan with the vegetable stock. Bring to a boil over high heat — you’ll see small bubbles forming around the edges. Reduce the heat to low, cover, and simmer for 15-18 minutes. You’ll know they’re ready when they are tender but still hold their shape; they should have a slight bite, not a mushy texture. Drain any excess liquid and spread the lentils on a baking tray to cool quickly. The steam rising off them will smell wonderfully earthy.

Prepare the dressing: While the lentils cool, make the dressing. In a small jar, combine the olive oil, lemon juice, Dijon mustard, and crushed garlic. Screw the lid on tightly and shake vigorously until the mixture is thick and emulsified. You should see no separation — it will look creamy and pale yellow. Season with a pinch of salt and pepper.

Chop the vegetables: On a clean cutting board, halve the cherry tomatoes, taking care to catch any juices. Dice the cucumber into small, even cubes (about 1cm). Finely dice the red onion. You want everything roughly the same size so each bite has a balanced mix. The cucumber should look fresh and crisp, the onion bright and sharp.

Combine everything: In a large salad bowl, toss the cooled lentils with the chopped tomatoes, cucumber, onion, and parsley. The colours are striking — deep green lentils against bright red tomatoes and pale cucumber. Pour the dressing over the top.

Mix and rest: Using salad servers, gently fold everything together until every lentil is coated in the dressing. You’ll hear a soft, sticky sound as the lentils move through the bowl. Cover the bowl with a plate or cling film and let it rest at room temperature for at least 10 minutes. This resting time is crucial — it allows the flavours to meld and the lentils to absorb the dressing. The tomatoes will release a little juice, making the salad even more luscious.

Season and serve: Give the salad a final stir. Taste a spoonful — the lentils should be tender, the dressing tangy, and the vegetables crunchy. Adjust the salt and pepper if needed. Serve at room temperature or chilled. The texture should be vibrant and fresh, with each component distinct but harmonious.