Put the beluga lentils in a sieve and wash. Then bring them to boil with the water in a saucepan. Reduce the heat and let it simmer with closed lid for about 30 minutes until the lentils are firm to the bite. Only at the end of the cooking time add the salt. Drain into a sieve, return to the saucepan and keep warm.
While the lentils are cooking, prepare the carrots: wash the carrots thoroughly and trim the ends. Cut in half lengthways. Then cut each half into thirds lengthways, then cut into approx. 6 cm long sticks. Bring a saucepan of water to the boil, season with salt and simmer the carrot sticks for about 6 minutes. Drain, return to the saucepan and keep warm.
Mix freshly squeezed lemon juice, olive oil, tahini, maple syrup, salt, cumin and hot water in a blender until creamy. That's the salad dressing.
Heat a small pan and stir-fry the sesame seeds for approx. 2 minutes without fat, until they start to smell.
Mix the beluga lentils, carrots and dressing in a bowl. Add 2/3 of the herbs and fold in. Arrange the salad on plates, sprinkle with the remaining herbs and roasted sesame seeds and serve.