For the beluga lentil salad, steam the lentils in enough water according to the package instructions until soft.
Mix the marinade of soy sauce, balsamic vinegar, honey, salt, pepper and olive oil. Mix the cooked lentils with it and let it infuse for about 30 minutes.
Wash the remaining vegetables and lettuce and chop into bite-sized pieces. Coarsely chop the nuts.
Mix the vegetables and lettuce with the lentils and serve the beluga lentil salad sprinkled with the herbs and walnuts.