Add lentils to a medium saucepan with 4 cup of cold water.* Bring to a boil, cover, reduce heat and cook for about 15 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
Add lentils to a large mixing bowl. Add remaining ingredients and refrigerate for at least 30 minutes or until completely chilled. Taste and add additional seasonings, as needed. Serve cold.
Store leftovers in the refrigerator for up to one week.
Lentils: You can use any type of lentils for this recipe! Consult the package instructions as some lentils may take. a little longer to cook, and make sure you have ample liquid to completely cover them in the pot (lentils cook more like pasta, not rice, so they wont absorb all of the water as the cook). I often cook the lentils in chicken or vegetable broth to add extra flavor. Vegan Lentil Salad: substitute vegan mayonnaise or soy milk, instead of mayo.