In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
Reduce heat and simmer until just tender, about 25 minutes. Drain well.
In large skillet, heat oil over medium heat.
Cook onion for 5 minutes.
Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
Cook, stirring for 3 minutes.
Add parsley and lentils, stir for 2 minutes.
Season with lemon juice and salt and pepper to taste.
Fold in remaining tomatoes and garnish with feta cheese.
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