Make lentils according to package instructions.
Sometimes I use a pre-packaged kale, shredded Brussels sprouts, broccoli, and cabbage mix. Other times I use spinach. Whatever green you have on hand works.
Add a few drops of olive oil to a pan and sauté your greens until vibrant in color,
about 2 minutes. Add onion, and cook for a few additional minutes.
Take the pan off the heat and gently mix in the chopped cucumber and
pomegranate seeds.
Add lentils.
Toss the mixture with olive oil, white vinegar and salt
and pepper to taste. Add chopped mint and top with feta cheese.
