Rinse the lentils under cold water in a fine-mesh strainer, then add them to a pot with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until the lentils are tender but still hold their shape—they should be cooked through but not mushy or falling apart. Drain the lentils in a strainer and spread them on a plate or shallow bowl to cool to room temperature. I prefer brown lentils because they maintain their texture better than other varieties and don't turn into mush.

While the lentils are cooking, finely chop the parsley into 1/4-inch pieces, dice the red onion into small pieces, halve the cherry tomatoes lengthwise, and dice the cucumber into 1/2-inch pieces. Keep each vegetable separate for now so you can add them to the salad with precision and maintain their individual textures.

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, pepper, and dried mint. The dressing should be well combined and emulsified. I like to add a small pinch of extra salt to the dressing itself because it helps the flavors penetrate the lentils more effectively than seasoning at the end.

Once the cooked lentils from Step 1 have cooled to room temperature, combine them in a large bowl with the prepared vegetables and herbs from Step 2: parsley, red onion, cherry tomatoes, and cucumber. Pour the dressing from Step 3 over the lentil mixture and stir everything together until evenly coated and well combined. Make sure all the vegetables are distributed throughout and the dressing coats every element.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop. When you're ready to serve, top with crumbled or chunked feta cheese. The cold temperature brings out the freshness of the lemon and mint, and the feta adds a creamy, salty contrast that balances the earthiness of the lentils beautifully.