Rinse the lentils under cold water.

In a medium saucepan, combine the rinsed lentils with vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes until tender.

Once cooked, drain the lentils in a colander and rinse under cold water to cool them down.

Chop the cucumber, bell pepper, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.

In a large mixing bowl, combine the cooled lentils with the chopped vegetables and toss gently.

Pour the dressing over the lentil mixture and toss well to coat evenly.

Serve immediately or chill in the fridge for 30 minutes before serving.