Cook the lentils, garlic, and garam masala with water according to package directions to 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, crushed red pepper. Taste, and add salt to your preference.

For the dressing, combine all ingredients in a jar and shake to combine. Add more water if you need 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!