Rinse 1 cup of uncooked brown lentils under cold water. Combine lentils with 3 cups of water and a pinch of salt in a pot. Bring to a boil, reduce heat, and simmer for approximately 25 minutes until tender. Drain excess liquid.

In a small bowl, combine 2 minced garlic cloves, the juice of 1 lemon, 3 tablespoons of olive oil, and honey. Add chili flakes and oregano. Mix well and set aside.

In a large mixing bowl, add cooked lentils (cooled to room temp). Fold in 1 cup pomegranate arils, 1 diced cucumber, 1 cup chopped tomatoes, 1/2 finely chopped red onion, and 1/2 cup sliced Kalamata olives. Stir in 1/4 cup of chopped parsley and mint.

Drizzle dressing over the salad and gently toss to coat. Serve on a platter or individual bowls, topped with crumbled feta cheese.