Rinse 1 cup of dry lentils under cold water and drain. Combine with 2 cups of water or broth in a medium saucepan. Bring to a boil, reduce heat to simmer, and cook for 35-40 minutes until tender. Drain excess liquid and allow to cool.

Chop the grape tomatoes, slice the cucumber, finely chop the red onion, and dice the bell pepper. Place in a large mixing bowl.

In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Adjust seasoning as needed.

In serving bowls, place 1/2 cup of cooked lentils as the base, then top with the chopped vegetables. Optionally sprinkle with feta and olives.

Drizzle the prepared dressing over the assembled bowls and serve immediately.