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

In the same pot, add quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

In a large bowl, massage the chopped kale with a pinch of salt for a few minutes until it softens. Set aside.

In a large mixing bowl, combine the cooked lentils, quinoa, kale, cherry tomatoes, cucumber, and red bell pepper.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Drizzle the dressing over the bowl and toss to combine. Serve topped with feta cheese and pumpkin seeds if desired.