Cook the lentils, but not too too much - you want them a bit toothsome, if I may say (I used our instant pot, with a ratio of 1 3/4c. water to 1c. lentils, salt and pepper and a bit of olive oil, on high pressure for 8 minutes. Then I let them naturally decompress for 10 minutes before opening the pressure valve)
Put two pots on to boil, with water well salted
Put the eggs into one, and snap the beans into bite sized lengths into the other
While those are all bubbling away, halve the tomatoes and chop the fennel and basil.
Throw all the ingredients for the dressing into a mason jar and shake.
Once the lentils are cooked, I rinsed them with cold water to stop them cooking any further and help them cool down fast for ideal salad temp.
Peel the eggs and halve them.
We served this salad "buffet style" with all the elements kind of just arranged for effect on a platter. This was great for picking and choosing how you wanted to balance your plate, and for choosing how much dressing you wanted!