Place a large frying pan or skillet over medium heat and add the 1 Tablespoon + 1 teaspoon of olive oil. Once the oil is shimmering, introduce the diced red bell pepper, trimmed green bean segments, and diced red onion. Cook, stirring periodically, for 8 to 10 minutes, or until the vegetables are tender-crisp. Season with the ⅙ teaspoon of kosher salt and black pepper. Transfer the cooked vegetables to a separate bowl and set aside to cool slightly.

In a medium mixing bowl, combine the 2 Tablespoons + 2 teaspoons of extra-virgin olive oil, fresh lemon juice, finely chopped fresh dill, Dijon mustard, dried oregano, ground cumin, ⅙ teaspoon kosher salt, and ⅙ teaspoon black pepper. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.

In a large mixing bowl, add the cooked lentils. Gently fold in the slightly cooled sautéed vegetables, the prepared Lemon-Herb Dressing, the chopped Kalamata olives, and approximately two-thirds of the crumbled feta cheese (reserving the rest for garnish). Toss everything together thoroughly to ensure the ingredients are evenly coated with the dressing.

Portion the Vibrant Mediterranean Lentil Salad into individual serving bowls. Garnish each serving with the remaining crumbled feta cheese. This salad can be enjoyed warm, at room temperature, or chilled.