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Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.
Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils.
Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined.
Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy!