In a small pot, cook the lentils, covered, in the salted half cup of water. Cook over a small flame and taste to make sure the lentils are tender. If they look like they’re drying out but still not tender, add a tablespoon or two of water.

Cook the sweet potato slices in plenty of lightly salted water till tender – about 10 minutes. Don’t allow to overcook and get mushy. They won’t serve for salad if so.

Slice the onion thinly.

In a small bowl, make a dressing of the lemon juice, olive oil, maple syrup, and a little salt and pepper.

While the lentils and sweet potatoes are still hot, put them in a bowl with the sliced onions and pour the dressing over all. Stir gently, with a wooden spoon.

Allow the salad to cool, covered. Taste it and add more of the dressing ingredients if wished. Slice up the scallions and scatter them over the salad, mixing gently once more.

Chill the salad, covered, and serve cold or at room temperature.