1-Start by rinsing 1 cup of green lentils thoroughly under cold water to remove impurities. In a medium pot, add the rinsed lentils and cover with water; bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but firm.

2-Once done, drain the lentils and let them cool at room temperature or in the refrigerator. Next, prepare your vegetables by dicing the cucumber and chopping the red onion finely.

3-In a large bowl, combine the cooled lentils with the diced cucumber and red onion. Add 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper; toss to coat evenly. For non-vegan versions, sprinkle 1/3 cup crumbled feta cheese on top. Finally, refrigerate the salad for at least 30 minutes before serving to let the flavors blend.

4-Cooking lentils properly is key to avoiding a mushy texture, so keep an eye on the time. While the lentils cook, whisk together the dressing in a small bowl: combine 1/4 cup olive oil, 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, and salt and pepper to taste. Then, add the veggies and toss everything together for a fresh mix.