Begin by rinsing 1 cup of lentils under cold running water in a fine mesh strainer.

Place the saucepan over medium-high heat and bring the water to a boil.

In a small bowl, combine 1/4 cup of olive oil, the juice of 2 fresh lemons, 1 teaspoon of ground cumin, and salt and black pepper to taste.

In a large mixing bowl, add the cooled lentils, 1 cup of finely chopped fresh parsley, 1/2 finely chopped red onion, 1 cup of halved cherry tomatoes, and 1 diced cucumber.

Drizzle the whisked dressing over the lentil mixture and carefully toss everything together.

Cover the bowl and place it in the refrigerator. Allow the salad to chill for at least 30 minutes.

When ready to serve, give the salad a quick stir, adjusting seasoning as needed.