First Step: Cook Lentils
Rinse 1 cup of green or brown lentils thoroughly under cold water, removing any debris. Place lentils in a saucepan with 3 cups of water or vegetable broth and optionally add a bay leaf. Bring to a boil over medium-high heat, then reduce to simmer for 15 to 20 minutes, until lentils are tender but firm. Drain and rinse with cold water to cool and stop cooking. Discard the bay leaf.

Second Step: Chop Vegetables and Herbs
While lentils cook, finely chop the red onion, slice cucumbers into half-moons or dice, halve yellow grape tomatoes, remove seeds and dice red bell pepper, thinly slice radishes, and tear kale or prepare alternative greens. Chop fresh parsley and mint leaves finely.

Third Step: Prepare the Dressing
In a large bowl, whisk together ¼ cup olive oil, ¼ cup fresh lemon juice, grated garlic, Dijon mustard, Italian seasoning or dried oregano, sea salt (added cautiously), ground cumin, and freshly ground black pepper to taste until well emulsified.

Fourth Step: Combine Salad Ingredients
Add the cooled lentils to the bowl with dressing. Stir in the chopped cucumbers, tomatoes, red bell pepper, red onion, kale, radishes, crumbled feta cheese (if using), olives, parsley, and mint. Toss gently to ensure everything is evenly coated with the dressing.

Final Step: Chill and Serve
Refrigerate the lentil salad in an airtight container for at least 30 minutes to allow flavors to mingle. If using delicate greens such as arugula or baby spinach, add just before serving to avoid sogginess. Serve chilled or at room temperature alone, over a bed of mixed greens, or with pita bread for a satisfying meal.