From The Best of People and Food Cookbook, edited by Barbara Davis

Soak 1-2 C of lentils in water for a minimum of 4 hours — or longer. When they are soft enough to enjoy, drain them and dress with an oil and vinegar salad dressing (such as French, Italian, or Poppy Seed). Add some or all of the following:

Bacon bits
Diced onion
Diced green pepper
Chopped tomatoes
Diced cucumber
Canned corn

Meps’ version

I just made up my own version of this with the following, and it was wonderful:
1/2 C lentils, soaked for 6 hours and then drained
1/3 C homemade French dressing
2 C mung bean sprouts, chopped
1/2 C finely sliced carrot