Start by rinsing the red lentils under cold running water in a fine mesh sieve. In a medium-sized pot, bring salted water to a boil, then add the lentils and cook for 10-12 minutes until al dente. Drain and cool.

While the lentils cool, dice the red bell pepper and cucumber into uniform bite-sized pieces. Finely chop the red onion, parsley, and mint.

In a large mixing bowl, whisk together olive oil, lemon juice, honey, ground cumin, cinnamon, sweet paprika, salt, and pepper until well blended.

Add the cooled lentils, chopped vegetables, and dressing to the mixing bowl. Gently toss together using a spatula, being careful not to mash the lentils.

Carefully fold in crumbled feta and a handful of optional pomegranate seeds. Let the salad sit for 10 minutes.

Spoon the Orientalischer Linsensalat into a serving bowl. Garnish with additional pomegranate seeds or a sprig of mint.