In a medium mixing bowl, whisk together the fresh lemon juice, minced garlic, salt, black pepper, and optional chili flakes for about 1 minute until well combined.

Slowly drizzle in the extra-virgin olive oil, continuing to whisk until the dressing thickens slightly and is emulsified.

Set the dressing aside to allow the flavors to meld.

Rinse 1 cup of green or French lentils under cold water, then transfer them to a medium saucepan.

Add a bay leaf and cover the lentils with about 2-3 cups of water. Bring the pot to a boil over high heat, then reduce to a simmer, cooking uncovered for 20-25 minutes until the lentils are tender but not mushy.

Drain any excess water and remove the bay leaf.

While the lentils are still warm, add them directly to the bowl with the prepared dressing.

Gently stir the lentils to coat them evenly in the dressing, allowing them to absorb the flavors.

Fold in the chopped cucumber, diced bell peppers, sliced green onions, fresh parsley, and mint.

Taste the salad and adjust the seasoning as desired before serving.