In a mixing bowl, whisk together lemon juice, minced garlic, salt, black pepper, and optional chili flakes. Slowly drizzle in olive oil while whisking until smooth.

Rinse lentils under cold water. In a pot, add lentils, bay leaf, and enough water to cover. Bring to a boil, then simmer for 20-25 minutes until tender. Drain excess water.

Transfer warm lentils to the mixing bowl with dressing and gently stir to coat. Let sit for a few minutes to absorb flavors.

Once lentils have cooled slightly, add cucumber, bell peppers, green onions, parsley, and mint. Gently toss to combine.

Taste and adjust seasoning as needed with salt, pepper, or lemon juice.

Serve immediately as a warm dish or chill in an airtight container for up to three days. Let sit at room temperature for better flavor.