Rinse the red lentils under cold water until the water runs clear. In a pot, add the lentils with salted water and bring to a boil. Reduce heat and simmer for 10-12 minutes until tender but firm. Drain and set aside to cool.

Chop the red pepper and cucumber into uniform pieces. Finely chop the red onion. Combine all chopped vegetables in a large mixing bowl.

In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, ground cumin, cinnamon, and sweet paprika. Season with salt and pepper.

Once the lentils have cooled, add them to the bowl with the vegetables and fold gently to combine.

Pour the dressing over the lentil and vegetable mixture and gently toss until well-coated.

If desired, crumble feta cheese and sprinkle pomegranate seeds on top. Gently fold them into the salad.

Serve the salad in a large bowl or individual plates, garnished with extra pomegranate seeds and mint leaves.