In a mixing bowl, whisk together lemon juice, minced garlic, kosher salt, black pepper, and optional Urfa biber until well combined. Slowly drizzle in olive oil while whisking until dressing thickens.

Rinse lentils thoroughly under cold water. In a pot, combine lentils, water, and bay leaf. Bring to a boil, then simmer until tender, about 20-25 minutes, and drain any excess water.

While lentils are warm, fold them into the dressing in the bowl to absorb flavors.

Chop cucumber, bell peppers, and green onions. Add them to the lentil mixture along with chopped parsley and mint, tossing gently to combine.

Taste and adjust seasoning if needed. Chill in the fridge for 30 minutes before serving for enhanced flavors.