Rinse the lentils: Begin by rinsing the lentils under cold water to remove any dust or debris.

Cook the lentils: In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce to a simmer. Let the lentils cook for about 20-25 minutes, until they’re tender but still hold their shape. Taste a few to check the texture. Once they’re cooked, drain the lentils and set them aside to cool for a few minutes.

Prepare the vegetables: While the lentils cook, dice the cucumber and finely chop the red onion. If you prefer a milder onion flavor, you can soak the chopped onion in cold water for a few minutes to mellow its sharpness.

Chop the herbs: Finely chop the parsley and mint. The fresh herbs will give the salad a burst of brightness and fragrance.

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Taste the dressing and adjust the seasoning to your liking.

Combine the lentils and vegetables: Once the lentils have cooled slightly, place them in a large mixing bowl. Add the diced cucumber, red onion, parsley, and mint.

Toss the salad: Drizzle the dressing over the lentils and vegetables, and toss everything together. Ensure the lentils are well coated with the dressing and that the vegetables are evenly mixed.

Add optional ingredients: If you’re using feta cheese, crumble it over the salad, along with the toasted sunflower seeds for added crunch.

Let it sit: Allow the salad to sit for about 10-15 minutes before serving. This helps the flavors meld together and allows the dressing to absorb into the lentils.

Serve: Serve the lentil salad at room temperature or chilled, depending on your preference. It’s perfect as a side dish or a light main course.

Optional variations: You can add extra veggies like cherry tomatoes, roasted carrots, or bell peppers, or swap the sunflower seeds for pumpkin seeds or nuts.

Enjoy: Garnish with additional herbs or a squeeze of lemon juice just before serving for an extra burst of freshness.