I made this just yesterday. The mint is the important
seasoning ingredient.

Cook in salted water until tender (~8 minutes):

6 oz whole-wheat salad pasta (orzo or macaroni), drain, rinse and
refrigerate in a large kitchen bowl.

Meanwhile, finely chop and set aside:

4 shallots
1 large bunch fresh mint (3/4 cup, or more)

Cook in salted water until tender (~20 minutes):

12 oz dried french green lentils.

Drain, rinse, and combine all the above with the macaroni
and with 3 T EVOO, 2 T wine vinegar (a good white wine vinegar
would be perfect), and fresh ground pepper.

Refrigerate (30 minutes or so should suffice) and serve.

Diced carrots can also go into this, but the key ingredient
is the mint.

Steve