Per 3⁄4 cup
1 pound dried lentils
2 medium onions, finely chopped
3 scallions, chopped
1 green pepper, finely chopped
1 tablespoon toasted cumin powder
Pinch of cayenne pepper
Juice of 1 lemon (about 1⁄4 cup)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Wash lentils and pick through to take out any stones. Boil in 2 quarts water until tender but not broken up, about 35 minutes
Spread on a pan to cool.
Combine with onions, scallions, and green pepper. Dress with remaining ingredients, and serve on a bed of dressed baby greens.