Instructions:
- Cook the Lentils: Combine rinsed lentils, stock, bay leaf, and smashed garlic clove in a medium saucepan. Bring to a boil, then reduce heat to a steady simmer. Cook, uncovered, for 25–30 minutes, or until lentils are tender but still hold their shape (al dente).
- Drain and Season: Drain off any excess liquid. Remove and discard the bay leaf and garlic. Transfer the hot lentils to a large mixing bowl.
- Prepare the Dressing: While lentils cook, whisk together all vinaigrette ingredients (Olive Oil, Lemon Juice, Vinegar, Mustard, Oregano, Parsley, Salt, Pepper) in a small bowl until well combined. Taste and adjust seasoning.
- Marinate the Lentils: Pour about half of the prepared vinaigrette directly over the warm lentils. Stir gently to coat thoroughly. Set aside to cool slightly (about 15 minutes).
- Prepare the Vegetables: Dice the cucumber, halve the tomatoes, finely dice the red onion, and dice the bell pepper.
- Assemble the Salad: Once the lentils have cooled slightly, gently fold in the prepared cucumber, tomatoes, red onion, and bell pepper.
- Dress and Finish: Pour the remaining vinaigrette over the salad mixture. Toss gently to distribute. Fold in the crumbled feta cheese last, trying not to break it up too much.
- Rest and Serve: Taste one last time for seasoning. For best results, let the salad rest at room temperature for 15 minutes before serving.