In a large non stick skillet, heat the canola oil over medium heat. Add the lamb and season with salt and black pepper. Cook, tossing frequently, until the lamb is brown and cooked through. Remove the lamb from the transfer to a plate that has been lined with a paper towel. Leave the heat on.
Add more oil if needed, and add the shallot, garlic, crushed red pepper, cumin, coriander and a dash of salt and black pepper. Cook until fragrant and the shallot is slightly tender, about 3 minutes. Stir the lamb back in and add the lentils. Toss and then remove from heat. Transfer the lamb and lentil mixture to the bowl.
To the bowl, also add the cucumber, jalapeno, cilantro, parsley, lemon zest and juice. Toss to combine and season to taste with salt and black pepper.
Serve the lamb and lentil salad immediately with a drizzle of olive oil, a dollop of yogurt and naan. Enjoy!