Fakes Soupa (Greek Lentil Soup) with authentic Greek salad

Greek lentil soup is a Lenten favorite, protein-filled and packed with the healthiest fat in the world, and could hardly be any easier to make! We will also learn to make an authentic Greek salad while the soup is cooking - the way it is served in Greece!

NOTE: Some advance soaking is subheated.

LENTIL SOUP:
1 lb dried green or brown lentils, washed and soaked for 2 hours in advance (ideally)
6 cups water or vegetable stock made from vegetable clippings (like the green tops of leeks)
4 oz (1 very small) yellow onion
2 cloves garlic
2 bay leaves
1/2 cup extra-virgin olive oil (Greek preferred)
1 tbsp tomato paste
1 tbsp red wine vinegar
Salt and pepper to taste

SALAD:
10 oz cherry tomatoes, preferably organic, or up to 1 lb Campari
1 small cucumber (about 8 oz), preferably organic
1 green bell pepper, preferably organic
4 oz (1 very small) yellow onion, organic not necessary
4 oz Greek feta cheese
12-18 Kalamata olives
Dressing:
4 tbsp extra-virgin olive oil (Greek preferred)
1 tbsp red wine vinegar or lemon juice
1 tsp fresh or dried oregano (Greek preferred, use Italian otherwise)
Salt and pepper