Spiced Turkish-Style Lentil and Spinach Salad

Place the cooked lentils in a large mixing bowl.

Whisk the olive oil, lemon juice, sumac, and cumin in a small glass jar until well combined.

Pour the dressing over the lentils and toss gently to ensure they are evenly coated.

Fold in the fresh baby spinach and diced cucumber until distributed.

Gently mix in the crumbled feta cheese right before serving to maintain texture.

Divide the salad into four bowls and serve immediately at room temperature.