Add lentils and water to a saucepan and bring to a gentle boil, then reduce heat and simmer until tender but still firm

Drain the lentils and spread them out slightly to cool, allowing excess moisture to evaporate

While the lentils cool, chop the cucumber, tomatoes, bell pepper, and red onion into small, even pieces

In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, honey, garlic, salt, and pepper until smooth and glossy

Transfer the cooled lentils to a large bowl and add all the chopped vegetables and herbs

Pour the dressing over the mixture and gently toss until everything is evenly coated

Fold in the crumbled feta cheese carefully to maintain its texture

Taste and adjust seasoning if needed, ensuring a balanced tangy and savory flavor

Let the salad sit for at least 15–20 minutes so the flavors meld together beautifully