Before cooking the lentils, follow on-pack instructions to rinse and pick over uncooked grain.
Add the French lentils to a medium size pot together with water, salt and 1 tablespoon oil.
Bring to the boil, then turn down to a simmer for 20 minutes or until just tender. Drain and allow to cool.
In a large bowl, mix together the spring onions, pomegranate seeds and parsley. Add the cooked lentils and stir.
In a small bowl, whisk together the remaining 4 tablespoons oil and balsamic vinegar, season with salt and pepper and dress the salad with it, tossing gently. Sprinkle pistachios on top and serve.