Rinse lentils under cold water until clear. Combine with 4 cups of water, boil, then simmer for 20-25 minutes until tender. Drain and cool.

Finely chop parsley, dice red onion, halve cherry tomatoes, and dice cucumber. Keep each ingredient separate.

Whisk together olive oil, lemon juice, ground cumin, salt, pepper, and dried mint in a medium bowl.

Add cooled lentils to the vegetables. Drizzle with dressing and gently stir to coat.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Top with crumbled feta.