Indian Lentil Salad with Yogurt Vinaigrette

Cook the lentils, garlic and garam masala in a saucepan with amount of water listed on the package instructions. Cook according to package directions for al dente, probably 5 minutes less than the package indicates to avoid the lentils becoming mushy. When the lentils are cooked, combine them with the lemon zest, sliced green onion, cucumber and crushed red pepper. Taste, and add salt to your preference.

For the dressing, combine all ingredients in a jar. Put the lid on and shake to combine. Add more water if needed to thin the dressing out. Taste, and add salt and pepper to your preference.

Assemble the salad by layering greens, lentils, cashews, and the dressing in a bowl. Enjoy!