INGREDIENTS 1 cup lentils Juice of 1/2 lemon, plus more for seasoning 1/4 cup extra-virgin olive oil, plus more for seasoning 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon coarse seeded mustard 1/2 teaspoon coarse sea salt, plus more for cooking and seasoning 1 small red onion, finely diced 1 cup yellow cherry tomatoes, halved 1/4 cup Italian parsley, roughly chopped