In a large mixing bowl, combine the juice from 2 large lemons, 1 to 2 finely minced or pressed garlic cloves, a pinch of kosher salt, ground black pepper to taste, and 1/2 to 1 teaspoon of Urfa Biber, Aleppo pepper, or red pepper flakes if you like a little heat. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust the seasoning as needed, then set the bowl aside for the flavors to meld.

Rinse the lentils thoroughly under cold water. Transfer them to a pot and add the bay leaf and about 3 cups of water, ensuring the lentils are covered by at least an inch. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but not mushy. Drain any excess water and remove the bay leaf.

While the lentils are still warm, add them directly to the bowl with the prepared lemon-garlic dressing from Step 1. Stir gently so the lentils can fully absorb the bright, flavorful dressing. Let the mixture cool for several minutes so the flavors can develop.

Once the lentils have cooled slightly (they can still be a bit warm), add the cucumber chunks, chopped red and orange bell peppers, sliced green onions, chopped parsley, and chopped mint to the bowl. This will give the salad a refreshing crunch and lots of color.

Gently toss everything together to combine evenly, ensuring the dressing coats all the ingredients. Taste the salad and adjust with more salt, pepper, or lemon juice if you'd like a brighter flavor. I always taste at this stage—sometimes just a little extra lemon or a pinch of salt really brings everything together.

Serve the salad immediately at room temperature, or chill it in the refrigerator before serving for a cooler, more refreshing salad. This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep.