Hardest part is cooking the lentils to the point of cooked, but not mush. First I peel and cube up 3 pounds of sweet potatoes, put in the oven at 400 for 25 minutes. I salt and pepper about 4 cups of water, bring to boil add a pound of lentils and set to simmer for about 20 minutes, then spray with cold water as I pour them into a strainer. Flip the potatoes, cook for another 15 minutes. Cut up about 5 carrots, 5 celery stalks, and 2 jalapenos (lightly press and roll them on the cutting board first, I dunno they say it brings out the heat) then saute for a bit, keeping them crisp. Add half an onion and some garlic. Zest a lemon into a large bowl with the other half onion and put in the hot veggies. Juice the lemon on top and mix. Put in a whole bunch of cilantro and the lentils, mix, as the sweet potatoes, mix. Wrap and into the fridge, giving it another mix after cooling. Tastes fine on it's own, but I put it on some arugula. In my experience it pairs well with pork, shrimp, and sardines. Makes enough for a weeks lunch between the wife and I.