In a small saucepan, add brown lentils and 1 cup of water. Bring to a boil then reduce temperature to a low simmer. Cook for 20min. Drain and rinse brown lentil under cold water. Shake dry in a sieve and allow lentils to cool.

In a large mixing bowl, add lemon juice, olive oil, vinegar, salt & pepper. Whisk until all ingredients emulsify and the mixture turns creamy in color.

Wash and finely chop, carrot, cucumber, tomato, radishes, strawberries and red onion and add to mixing bowl along with dill and pumpkin seeds and cooked lentils. Making sure to generously coat all ingredients in dressing.

Check seasoning, serve immediately or transfer into a container. It can be kept in the fridge for up to 3 days.