Lentil Salad with Olives, Mint and Feta

 Per 14-year-old: "It looks like the most depressing food on earth, but it was really good." 
 Per other 14-year-old: "If there is any left on Monday, I'll take it to school for lunch."
Both are accurate representations of this recipe; I can only chime in with the technicalities. 
 I added approximately double the feta required by the recipe and added some carrots for color; the salad is really quite drab-looking. The 5:3 proportion of the vinaigrette is nicely appropriate.
 Two planning notes:
 1. Unless you're potlucking or your family size approaches Duggar-esqe, I don't recommend doubling the recipe. One cup of lentils doesn't seem like a lot, but two cups produces a vat of salad. Keep in mind you'll need to pull a hot pot holding 8 cups of boiling liquid out of the oven. And
 B. Plan ahead. The lentils are brined, then baked - two hours of lead time minimum.
 We'll be making it again. But not for a while. I doubled.

UPDATE: If you intend to serve this salad in a less-than-immediate fashion (that is, leftovers or next day), keep the components separate. The mint turns a nasty color and the flavors overall are quite muted by sitting around.