Drain, rinse and drain the red lentils in a colander.

Now dice the beetroot and place in a large bowl.

Wash and dry the spring onions and parsley. Then cut the spring onion into thin rings and coarsely chop the parsley.

Next, stir up the dressing.

Mix together apple cider vinegar, mustard, maple syrup and finally oil.

Season to taste with salt and pepper.

Now put the lentils, spring onions and dressing in the large bowl with the beetroot. Now stir the whole thing properly.

Finally, add the chopped parsley and taste it.