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Cook the lentils: combine the rinsed lentils with 2 1/2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce to a steady simmer and cook, uncovered, until the lentils are completely tender and all liquid is absorbed, 20–25 minutes. Spread onto a baking sheet and let cool for 10 minutes — the lentils should look dry and matte, not wet or shiny.
Make the quick pickles: toss the sliced cucumber with 2 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt in a small bowl until the sugar and salt dissolve. Set aside at room temperature for at least 20 minutes, tossing once halfway through, until the slices are lightly softened and tangy.
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