Rinse 1 cup of dry green lentils under cold water, then combine with 3 cups of water and a pinch of sea salt in a medium saucepan. Bring to a boil.

Reduce heat, cover, and simmer for 25 minutes until lentils are tender but firm. Let cool slightly.

Chop 1 English cucumber, halve a handful of cherry tomatoes, finely chop 0.5 red onion, and slice 1 can of hearts of palm. Set aside in a large bowl.

Whisk together 0.25 cup of olive oil, juice of 1 lime, 2 cloves of mashed garlic, and 1 tablespoon of Dijon mustard. Adjust seasoning with salt and pepper.

Once lentils are tender, drain and rinse under cold water to cool.

Combine the cooled lentils with chopped vegetables in the large bowl. Drizzle with dressing and toss gently to combine.

Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Enjoy fresh for up to a week.