In a pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.

While the lentils are cooking, chop the bell pepper, cucumber, and halve the cherry tomatoes. In a mixing bowl, combine all the chopped vegetables.

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and black pepper until well combined.

In serving bowls, layer the cooked lentils, mixed vegetables, and fresh blueberries. Drizzle with the dressing and toss gently to combine.

Top each bowl with crumbled feta cheese and chopped parsley if desired.