Wash the lentils with a sieve under running water and place into a cooking pot. Add the water and bring to a boil. Let cook for 20 to 25 minutes until lentils are soft. Set aside and let cool.
In the meantime, cut the beets into small strips. Do the same with the carrots or grate them. Extract the seeds from the pomegranate.
Add spinach, lentils, beets, carrots and pomegranate to a large mixing bowl. Add olive oil and apple cider vinegar and season with pepper and sea salt to your liking. Mix well.
Transfer portions to plates and decorate with black and white sesame seeds. Add some pumpkin or sunflower seeds (optional). Enjoy!