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In a medium saucepan, add the lentils and cover them with 2-3 cm (1 inch) of water. Season with a generous pinch of salt and bring to a boil. Cook the lentils until they are just tender, which should take about 20 to 25 minutes.
Once cooked, drain the lentils and rinse them under cold water, then drain again.
In a small skillet, heat the olive oil over medium heat and add the julienned ginger. Cook while stirring occasionally until the ginger becomes golden and crispy, which should take around 8 to 10 minutes. Keep an eye on it to prevent burning.
Add the black mustard seeds and chili flakes to the skillet, cooking just until the mustard seeds start to pop, about 30 to 45 seconds. Then, remove the skillet from the heat.
In a large bowl, combine the cooked lentils, sliced peaches, and crumbled feta. Pour the ginger and oil mixture over the top, then season with salt and pepper. Toss everything together gently to combine.
Finish by topping the dish with fresh basil leaves and serve.