Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking.
Rinse and pat dry the baby green salad and the purple radish sprouts.
On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
Drizzle some vinegar and olive oil.