Rinse and drain the lentils. In a large pot, bring the water to a boil and add the lentils. Cook for 20-25 minutes, until cooked but still slightly firm. Drain and rinse with cold water; drain well again.
In a salad bowl, whisk together all the ingredients of the vinaigrette.
Add the lentils, cherry tomatoes, coriander and parsley. Mix well.
In nonstick saucepan or on BBQ, cook cheese slices 2 to 3 minutes per side until golden brown.
Spread salad on plates and garnish with grilled cheese.
