In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add ½ teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl.
Heat the olive oil in the saucepan.
Add the red onion and cook over mild-moderate heat until softened, about 5 minutes. Stir in chopped celery and cook gently for another two minutes. Add the cooked lentils and remove from the heat.
Finely slice your radishes and cut your cherry tomatoes in half and add the to the lentils.
Mix your tamari, mustard and maple syrup to make a dressing and pour this over your lentil salad. Mix well and season to taste.
Recipe by eatmystreet at https://www.eatmystreet.net/2018/01/04/warm-lentil-and-radish-salad/