Place lentils in a medium sized bowl and cover with 3 cups of warm water and 1 teaspoon of salt. Let lentils soak for 1 hour and then drain.

Preheat the oven to 325 degrees.

Place drained lentils in a heavy pot or casserole dish with 2 cups chicken broth, 2 cups water, crushed garlic, bay leaf and 1/2 teaspoon of salt. Cover, and bake for 40 minutes, or until the lentils are tender but not soft.

While the lentils are cooking, place olive oil, vinegar, chopped olives, onion, and mint in a large bowl and toss to combine.

Once the lentils  have finished cooking, drain them. Remove the bay leaf and garlic and toss lentils with the olive oil dressing mixture. Garnish with feta.

Serves 4 to 6