In a medium pot add the water, the bay leaves and the lentils. Bring to a boil and simmer for about 20’ and until lentils have softened. Take out of the pot in a fine net to drain, discard the bay leaves and keep aside.
Use the same pot and add 1 tbsp of oil over medium heat. Allow to heat up and add the spring onions. Sauté for 4’ to soften. Remove from the pot and keep aside.
In the same pot add the remaining 1 tbsp of oil over high heat and allow to heat up well. Add the sausage and fry for 5’ aiming for a nice colour on them.
In the serving bowl add the coriander, parsley capers, avocado and cherry tomatoes and season with the salt and pepper. Add the feta and drizzle over it the balsamic vinegar. Then add the lentils, sausage and the spring onions, pour the vinaigrette and mix well.