1. Place LENTILS in a saucepan with plenty of water to cover. Bring to a boil, then simmer covered until they are tender but still intact (15 to 20 minutes depending on age).
2. Meanwhile: Zest the LEMON and squeeze it for juice.
3. Drain Lentils and rinse with Warm Water. Drain again and place in a non-reactive bowl. Stir in Lemon Juice and Olive Oil. Let cool completely.
4. Chop RED ONION fine. Put in a non-reactive bowl and pour in the Cider Vinegar. Let soak for about 15 minutes, then drain reserving the vinegar as well as the onion.
5. Core BELL PEPPER and dice about 3/8 inch.
6. Cut CHERRY TOMATOES once lengthwise and once crosswise. IF using smaller Grape Tomatoes or the like, just cut once crosswise.
7. Crush GARLIC and chop fine.
8. Chop BASIL LEAVES coarse. Measure is after chopping and lightly packed.
9. Mix all Dressing items in a small jar, including 2-1/2 T of the Vinegar reserved from the Onions.
10. Mix the Red Onion and all Salad items into the Lentils.
11. Shake up the Dressing and pour into the Salad. Tumble to distribute.
12. Garnish with crumbled Feta Cheese and Basil Leaves. Serve cool.