RINSE the lentils in water to remove any grit. BRING a large pot of water to a boil, add the lentils, reduce the heat to medium-high, and simmer for 20 minutes until just tender. WHILE the lentils cook, heat 2 tablespoons of olive oil in a large frying pan and cook the carrot, shallots and fennel for 10 minutes, stirring occasionally. ADD the thyme and cook for a further 5 minutes. PLACE the remaining 3 tablespoons of olive oil in a screw-top jar with the vinegar, mustard, garlic, salt, pepper and parsley and shake well to mix. DRAIN the lentils, then toss them with the cooked vegetables and the vinaigrette until thoroughly combined. SERVE warm or at room temperature.

Serving ideas: This salad makes a lovely summer salad served with barbecued or grilled chicken, fish, or seafood. You can also easily round it out to make a filling meal by adding a little cooked bacon, a handful of toasted walnuts or crumbled goat’s cheese, and serving with some crusty bread on the side. And it makes a very tasty topping for bruschetta.