Add water, salt and lentils to a saucepan and bring to a boil. Add the bay leaves. Bring the heat down to a simmer and put the lid on. Let it boil for roughly 20 minutes, until the lentils are cooked but slightly firm.

Meanwhile, mix the olive oil, lemon juice, cinnamon, coriander and cumin in a small bowl. This dressing is a bit more lemony than the normal 3:1 oil to acid standard, so adjust according to your tastes.

When lentils are cooked, strain them and put in a medium bowl. Add the olive oil-lemon juice mixture and pour it over the lentils. Leave until the lentils are room temperature, about 10-15 minutes.

When lentils are cool, add the avocado, onion, tomatoes and feta and mix well. Add fresh cracked pepper and sea salt. Drizzle with lemon juice and a liberal amount of olive oil. Garnish with chopped basil and mint, if desired.