Rinse lentils under cold water until clear, bring 4 cups of water to boil, add lentils, simmer for 20-25 minutes until tender, drain and cool.

Finely chop parsley, dice red onion, halve cherry tomatoes, and dice cucumber.

In a bowl, whisk together olive oil, lemon juice, cumin, salt, pepper, and dried mint until well combined.

In a large mixing bowl, combine lentils with vegetables, pour dressing over and toss until mixed.

Refrigerate for at least 30 minutes, crumble feta on top before serving and mix gently.