Cook the lentils according to the instructions on the lentils, usually cooking for 20-25 minutes (depending on the type). Set a timer and continue with your Main Day. Cook them 2-3 minutes under what it says so you have a firm lentil for the salad.
Drain and run under cold water to chill the lentils. Drain well.
While cooking, chop the cucumbers, red onion, and sun dried tomatoes and add to a large mixing bowl.
Chop the mint but reserve in a small baggy and add to it when serving.
Mix together the ingredients for the lemon dressing in a small bowl.
Once the lentils are cooled off, combine the dressing with the lentils and veggies in the mixing bowl. Stir well. Taste and season with more salt if needed. Put in the smallest container it will fit in, cover, and refrigerate.

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