Rinse 1 cup of lentils under cold water in a fine-mesh strainer. In a pot, combine the lentils with 4 cups of water and bring to a boil. Reduce the heat to simmer and cook for 20-25 minutes until tender but still firm. Drain and cool.

Finely chop 1 cup of parsley, dice 1 small red onion, halve a handful of cherry tomatoes, and dice 1 medium cucumber.

In a bowl, whisk together 1/4 cup of olive oil, juice of 1 lemon, 1 teaspoon of cumin, and salt and pepper to taste. Add 1 teaspoon of dried mint and mix well.

In a large bowl, combine the cooled lentils, parsley, red onion, cherry tomatoes, and cucumber. Drizzle with dressing and toss gently.

Cover and refrigerate for at least 30 minutes.

Before serving, sprinkle with 1/2 cup of crumbled feta cheese.