1 pound green lentils (recommended: Sabarot)
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice (from 1 to 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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