Use canned lentils or prepare your own dry lentils, which are tastier. Dry lentils are usually found in your market's rice and beans section. You can do this ahead of time and refrigerate or freeze, or when making tagliatelle with lentils, cook extra lentils.
4 cups cooked lentils, drained 1/2 cup fresh Italian parsley, chopped 4 TBSP extra virgin olive oil 4 - 6 TBSP lemon juice 1 cup onions (use white or Spanish), or scallions coarsely chopped salt and freshly ground black pepper to taste
Place lentils in serving bowl. Add the remaining ingredients and toss well. Best if allowed to sit for an hour or more.