Step 1: Cook the Lentils : Rinse lentils under cold water and pick out any debris. In a medium saucepan, add lentils and water (or broth). Bring to a boil, then reduce heat to a gentle simmer. Cook for 20–25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and let the lentils cool slightly.

Step 2: Prepare the Vegetables and Herbs : While the lentils cook, chop the cucumber, tomatoes, onion, bell pepper, parsley, and mint. Slice the olives and crumble the feta. Set aside.

Step 3: Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

Step 4: Assemble the Salad : In a large mixing bowl, combine cooked lentils, chopped vegetables, olives, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Add the crumbled feta and toss lightly to mix without breaking up the cheese too much.

Step 5: Chill and Serve : Let the salad rest for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.