Cook the lentils with care. Rinse the lentils under cold water until the water runs clear—you'll hear the gentle rattle of the grains against the colander. Place them in a medium saucepan and cover with about 5cm of fresh cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20–25 minutes, until the lentils are tender but still hold their shape—you should feel a slight resistance when you bite one. The aroma in the kitchen will be earthy and nutty. Drain well and spread on a tray to cool for 10 minutes.

Toast the spices. While the lentils cool, warm a small dry frying pan over medium heat. Add the ground cumin and smoked paprika, stirring constantly for about 30 seconds. The spices will darken slightly and release a warm, smoky fragrance that fills the room—be careful not to let them burn. Tip them into a small bowl to cool.

Prepare the dressing. In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, cooled toasted spices, and a generous pinch of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and creamy-looking—you'll hear the oil and vinegar come together into a thick, uniform sound.

Assemble the vegetables. In a large salad bowl, combine the chopped tomatoes, diced cucumber, and finely diced red onion. The colours should be vibrant and inviting—deep red, pale green, and sharp purple. Sprinkle with a pinch of salt and toss gently.

Combine everything while the lentils are still warm. Add the cooled lentils to the bowl of vegetables. Pour the dressing over the top and toss everything together gently but thoroughly. The warm lentils will absorb the dressing beautifully, and you'll see the salad glisten with a glossy sheen. The aroma now is a complex blend of sweet tomatoes, smoky spices, and sharp vinegar.

Add the fresh herbs. Scatter the chopped parsley and shredded mint over the salad. Toss once more to distribute the herbs evenly—the green flecks should be visible throughout. If using feta, crumble it over the top now.

Rest before serving. Let the salad sit at room temperature for at least 15 minutes. This is the most important step—the flavours deepen and marry together during this time. The lentils will have absorbed the dressing, and the tomatoes will have released a little juice, creating a light, delicious pool at the bottom of the bowl.