Cook lentils in vegetable stock until tender but not mushy, about 35 minutes. Drain and cool.
In a skillet saute onion and garlic in 2 Tbsp. olive oil until soft, about 3 - 4 minutes.
Combine lentils, onions and garlic in a mixing bowl. Add remaining vegetables and herbs.
Whisk together vinegar and oil and add to lentil mixture. Add cheese, season with salt and pepper to taste.
Serve on a bed of fresh greens or as an appetizer with toast squares or crackers.