Bring to the boil and then reduce heat to low, cook for 10-15 minutes depending on how soft you like them.
In the meantime, wash Arugula (if necessary), wash tomatoes and cut in half.
Prepare vinaigrette by adding lemon juice, olive oil, honey, salt and about 3-4 turns of pepper from your pepper mill into a jar with a tight lid.
Once lentils are cooked, remove from stove and add frozen corn to hot lentil water and move around for 1 minute. This is enough to defrost them.
Drain lentils and corn in a colander.
Combine all salad ingredients in a large bowl, shake your vinaigrette and mix into salad or place salad ingredients on individual plates and let everybody pour the vinaigrette onto their plates themselves.