Make the lentils into clear soup according to package directions. They should not fall apart, but should be al dente. Cut off half of the apple and the cucumber. Cut the spring onions with the greens into small rings. Cut the olives into small pieces. Crush or chop the garlic cloves. Dice the feta cheese. Put everything together with parsley and cumin in a large enough bowl and mix well.
Salad dressing: Mix all ingredients well and pour over the lentil salad form.
Serve with pita bread (wheat pita) seasoned with coriander, garlic and salt. Israeli wine and/or pomegranate juice is recommended as a beverage. Afterwards, bring fresh figs and dates to the table.
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