Sauté onions with 2 tablespoons olive oil in a sauce pan over medium-high heat for 2 minutes. Add cherry tomatoes and stir gently for 2 minutes or until the cherry tomatoes start to blister.
Add green beans to the sauce pan and stir for 1 minute, then add Bio-Bud Lentils and lemon juice. Stir for 2-3 minutes to let all the flavours combine.
*To blanche Bio-Buds, soak lentils in cold water for 7 hours. Using 4 liters of boiling water, cook mung beans and lentils for 5 minutes. Then rinse under very cold water for three minutes.
Add pumpkin seeds (save a few to garnish) to sauce pan and stir to combine before removing sauce pan from heat.
Place in a large dish, drizzle with olive oil and apple cider vinegar, season with salt and pepper and gently toss.
Garnish with remaining pumpkin seeds and parsley or cilantro.