Rinse the brown lentils well under running water. In a saucepan, add lentils and water, bring to a boil, then lower flame and simmer for about 15 minutes until lentils are cooked but still firm (al dente). Drain excess water and let lentils cool. Do not overcook, otherwise they become mushy.

Meanwhile chop cucumber, red bell pepper, red onion and fresh herbs (cilantro and mint).

In a small bowl, whisk together lemon juice, olive oil, minced garlic, red chilli powder, black pepper and salt to make spicy lemon-garlic dressing.

In a large bowl, combine cooled lentils, chopped vegetables and herbs. Pour the dressing over and toss gently to mix.

Taste and adjust salt, chilli or lemon juice as needed. Serve the salad fresh or chill for 10 minutes before serving for a cooler salad.