Add the red lentils and vegetable stock to a small saucepan, and bring to a gentle boil. Cook for around 20 minutes, until the lentils are thoroughly cooked and beginning to break down. Stir thoroughly, especially towards the end of the cooking time, to ensure the lentils don't stick and to help break them up. If the liquid has all disappeared before the lentils are completely soft, just add a dash more water. Season generously with black pepper, and set aside to cool.

To prepare the simple salad, combine the diced cucumber, tomatoes and olives in a bowl with the chopped parsley and a pinch of salt and pepper. Mix well.

When the lentil spread has completely cooled, serve it with your choice of bread (I think something crusty would be best) with the simple salad and some mixed salad leaves.