Rinse lentils and place them in a pot with 3 cups water and salt.
Bring to a boil, then reduce heat and simmer for 20 minutes until tender but not mushy.
Drain lentils and let them cool slightly—don’t rush it, diva salad deserves grace.
In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until well blended.
In a large bowl, combine lentils, cherry tomatoes, cucumber, onion, and parsley.
Pour dressing over salad and toss gently like you care about presentation (even if it’s just for you).
Top with crumbled vegan feta and serve immediately or refrigerate. Flavor only gets better with time—unlike that ex.
