Rinse the lentils under cold water.
Add the lentils and water to a saucepan and bring to a boil.
Reduce the heat and simmer for 20–25 minutes until the lentils are tender but still firm.
Drain the lentils and allow them to cool completely.
In a large bowl, combine the cooked lentils, pomegranate arils, parsley, mint, red onion, toasted walnuts, and feta cheese if using.
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, salt, and black pepper.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Let the salad rest for 15 minutes before serving to allow the flavors to develop.
