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Rinse and drain the lentils. Transfer them to an inner pot and add 3 cups water. Cook on high pressure for 10 minutes with natural release. Set aside to cool.
In a large bowl, add the cooked lentils, veggies, mango, cilantro and parsley. Gently mix to combine.
In a mason jar or dressing jar, add all the dressing ingredients (oil, tahini, honey, lemon juice, cumin, oregano, salt, pepper). Mix until smooth.
Pour the dressing over the salad ingredients, and toss to combine.
This salad is best enjoyed right away but can be stored in an airtight container in the fridge for up to 3 days.