Black Beluga Lentil Salad

(Loosely based on the packaged lentil salad they sell at Peet's.)

1 cup black beluga lentils
4 cups water
1 small shallot, diced
~1 tbs chopped parsley
1 carrot, grated fine
~2 oz feta cheese
half a lemon's worth of juice
red wine vinegar to taste
olive oil to taste/preference
salt to taste

Put lentils and water in a pot, bring to a faint boil, turn down to a simmer and cook for 5 minutes. Add chopped shallots and cook for 10 more minutes, til cooked but still firm. (You can also just add the shallots after cooking, but raw onion is a bit sharp for me.)
Drain. I did not rinse.

Put into bowl. Add remaining ingredients (Some recipes say to let the lentils cool first but I did this while still warm.) Stir, eat.

Half of this recipe (which feels about like a portion if it's all you're eating) contains ~370 cal 6g fat, 29g protein, 51g carbohydrate and 20g fiber.I did not include olive oil in this so probably slightly more fat.  Going forward I'd be inclined to use more olive oil to make it a bit more balanced/less carbohydrate-dense, though I didn't measure how much olive oil I used, so...