Bring 500 ml of water to a boil. Wash the lentils well and add them to the boiling water. Cook for 15 minutes until al dente. The cooking time may vary depending on the brand. It is best to follow the instructions on the package.
Drain the lentils and let them drain well.
Cut the carrots and pepper bells into crescents. Core the tomatoes and cucumber and cut into small cubes. Dice the avocado, finely chop the onions and parsley and lightly crumble the feta cheese.
Remove the tarragon leaves from the stems and chop them finely and place in a screw-top jar with the remaining dressing ingredients, shake vigorously and season to taste again.
Put the salad ingredients in a bowl and mix with the dressing.
Tip: If you are going to serve the salad later, add the dressing just before serving.