Combine the rinsed lentils and water in a medium saucepan. Bring the water to a rapid boil over high heat, then reduce the heat to low to gently simmer. Continue to cook the lentils, uncovered, for 20 minutes, or until firm-tender. (Note: older lentils take longer to cook.) Strain the lentils and set aside.
Meanwhile, get to work on the vegetables. Add the veggies (i.e., carrots, cucumber, red onion, bell pepper, and pepperoncini) to a large nonreactive (i.e., non-metallic) serving bowl.
In a small mixing bowl, vigorously whisk together the red wine vinegar, olive oil, lemon juice, maple syrup, dijon, basil, oregano, sea salt, and black pepper. Pour the dressing over the vegetables and toss to coat. Let the vegetables marinate in the dressing for at least 15 minutes, tossing every few minutes to soften and gently pickle.
Once the lentils have cooled slightly, add them to the pickled vegetables and toss to coat. If needed, add more sea salt and black pepper, to taste.
Serve warm or chilled.
This salad keeps well in the refrigerator for up to 2 days. If the flavors mellow after refrigerating, brighten them up by adding more red wine vinegar or lemon juice, to taste.