Put the lentils on the stove-top to cook. Use the recommendations for cooking on the package of lentils. I usually add bouillon to the lentils whilst they cook just for a bit of additional flavour.
While the lentils were cooking, chop up the carrots, pepper, and onion. Chop these ingredients up to approximately the same size as the lentils themselves.
Use a garlic press to mince the garlic.
Chop the parsley rather finely with a chopping knife.
Dump it all into a bowl. Add the salt and pepper. Drizzle olive oil around the bowl three times. Same with the balsamic vinegar. Squeeze the juice of half a lemon.
Mix & serve.