This recipe is adapted from Mako.co.il, an Israeli news outlet.
1 cup black lentils
1 cup whole (not split) red lentils
1 cup dried cranberries
1/2 cup blanched almonds, halved and toasted
200 g 5% Tzafatit cheese, crumbled
4 stalks green onions, chopped, including the white part
Chopped mint leaves
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
Freshly ground black pepper
If all of your lentils are whole, they should have the same cooking time and you can cook them together. If the red lentils are split or halved, they will have about half the cooking time, so you should cook them in two separate pots. Important: Do not add salt to the water while cooking the lentils, it will inhibit softening!
Cook the lentils by filling a pot with water and bringing it to a boil. Then add the lentils and cook for 20 minutes (for whole) or 12 minutes (for halved). Drain, cool, and transfer to a bowl.
Prepare the dressing. You can put all the ingredients in a jar, close the lid and shake vigorously until sugar dissolves and the dressing is uniform. Pour the dressing on the lentils and allow to sit for at least 30 minutes, or it can sit overnight in the fridge.
Finish the salad: Mix the lentils with the rest of the ingredients, adjust seasoning as desired.