Cook the lentils in boiling water for approx. 25 mins., drain.
Heat the oil in a non-stick frying pan. Briefly sauté the onion, add the mushrooms and celery, continue to cook for approx. 5 mins.
Whisk together the lime juice, oil, honey and ginger, season with salt.
Add the lentils, vegetables, radish, radish greens and pomegranate seeds to the salad dressing, mix.