Boil the eggs in a saucepan for 4 minutes.
Chop the sausages into thin 1-2inch slices, and the onion into small pieces.
In a large casserole at medium heat, cook the sausages and the onion with 1 tablespoon of oil for 5-6 minutes, or until lightly golden brown.
Chop the mozzarella cheese into small quarters, and the parsley into small pieces.
In a small bowl, combine the remaining olive oil, balsamic vinegar, salt, pepper, and garlic powder.
Peel the eggs and cut into small quarters.
Once cooked, move the lentils to casserole with the sausages and onions so that the lentils absorb the juices from the sausages for about 2-3 minutes at medium heat.
Move the lentils, sausages, and onions to a large salad bowl.
While warm, combine it with the mozzarella cheese, eggs, parsley, and salad dressing.
Toss the salad and serve.