Italian Lentil Salad

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For the Salad:

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)

For the Vinaigrette:

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