Rinse the lentils under cold water until clear. In a medium pot, combine with 3 cups of water, boil, then simmer uncovered for 20-25 minutes. Drain and let cool.

Finely chop parsley, dice red onion, cut cherry tomatoes in half, and chop cucumber. Keep them separate until ready to combine.

In a small bowl, whisk together olive oil, lemon juice, cumin, salt, pepper, and dried mint until emulsified.

In a large mixing bowl, combine cooled lentils and chopped vegetables, pour dressing over, and gently toss to coat.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, crumble feta cheese over the salad and serve chilled as a meal or side dish.