In a medium pot combine water, lentils and salt. Bring to a boil over high heat, then turn heat down to low, cover pot and allow lentils to simmer for about 20-25 mins until tender but not mushy.
Strain off any excess water and sprinkle lentils with red wine vinegar, olive oil and cumin. Stir gently to combine.
While lentils are cooking, heat 1 Tbsp (15 mL) olive oil in a small skillet over medium heat. Add walnuts to oil and toast until fragrant, then lift out of oil and set aside and sprinkle with a little sea salt.
Add sage leaves in a single layer to the same oil and cook without stirring until they begin to darken. Lift from oil and set aside. Sprinkle with a little sea salt.
To serve, pour lentils onto a platter and pour over any leftover oil from the skillet. Top the lentils with walnut pieces, sage leaves, fig quarters and cheese.
Per serving: 310 calories, 12 g protein, 22 g fat, 19g carbohydrates, 7 g fibre, 15 mg cholesterol, 197 mg sodium.