1 cup whole masoor dhal (red lentils)
2 plum tomatoes, seeded and diced
1/2 cup cucumber, seeded and diced
4 scallions, both white and green parts, diced (feel free to swap out for finely chopped red onion for stronger flavor)
1/2 cup fresh parsley, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt & pepper to taste
1. Cook masoor dhal in water until just done. Do not overcook as the dhal will become mushy. Drain and set aside to cool.
2. In a large bowl, mix the tomatoes, cucumber, scallions, parsley, olive oil, lemon juice and salt & pepper. Allow to rest for 10 to 15 minutes, stirring a few times.
3. When the masoor dhal is cool, combine with the veggie mixture. Serve at room temperature, or refrigerate and serve cold.