Rinse 1 cup of dried green lentils under cold water until the water runs clear. In a medium pot, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then simmer for 18-20 minutes until tender yet slightly firm. Drain and cool.

Chop your vegetables: Dice one red bell pepper and half a cucumber into bite-sized pieces, halve a cup of red grapes, and chop two cups of kale. Roughly chop half a cup of roasted hazelnuts. Set aside in a large bowl.

In a small bowl, whisk together the zest and juice of one lemon, and a tablespoon of fresh oregano. Add a quarter cup of olive oil, one minced garlic clove, and season with salt and black pepper to taste. Mix well.

Once cooled, add the lentils to the large bowl with the chopped vegetables, grapes, and hazelnuts. Gently fold together to combine.

Pour the dressing over the salad and toss to coat evenly. Serve immediately to enjoy full freshness and crunch.