In a mixing bowl, combine the lemon juice, minced garlic, kosher salt, and black pepper. Add Urfa Biber if using. Gradually whisk in olive oil until well blended.

Rinse lentils under cold water, then combine with bay leaf and cover with water in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender but firm. Drain and remove bay leaf.

While warm, transfer lentils to the bowl with dressing. Gently stir to coat lentils in the dressing.

Add cucumber, red and orange bell peppers, green onions, parsley, and mint to lentils. Gently fold together.

Taste and adjust seasoning before serving. Serve immediately or chill for a couple of hours. Add more dressing just before serving if prepared ahead.