In a bowl, whisk together fresh lemon juice, minced garlic, salt, black pepper, and chili flakes (if desired). Gradually drizzle in extra-virgin olive oil while whisking continuously until well combined.

Rinse lentils under cold water, then transfer them to a pot with a bay leaf and enough water to cover by about an inch. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.

Once the lentils have cooled, fold them into the bowl with dressing. Stir carefully to coat all lentils.

Chop cucumber, bell peppers, and green onions, and add them to the lentil mixture. Add fresh parsley and mint, then toss gently.

Taste the salad and adjust seasoning as needed. Let it sit for 10 minutes to meld flavors.

Serve immediately or chill before serving. Enjoy!