Rinse the lentils thoroughly in a fine-mesh sieve under cold, running water for about 2 minutes.

In a medium pot, combine the rinsed lentils, water, and a bay leaf. Bring to a rolling boil, then reduce heat and simmer for 18 to 25 minutes.

After cooking, drain the lentils, discard the bay leaf, and cool the lentils on a plate or dish.

Chop cucumber, red onion, cherry tomatoes, Kalamata olives, and roasted red peppers into bite-sized pieces. Set aside.

Once cooled, add the lentils to the bowl with chopped vegetables. Fold in crumbled feta and fresh mint.

Whisk together the orange juice, lemon juice, Dijon mustard, and honey. Slowly incorporate olive oil, and season with salt and pepper.

Drizzle dressing over the lentil and vegetable mixture, gently tossing until evenly coated. Refrigerate for 15 minutes for best flavor.