1. Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in a 2 qt saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.
2. In a mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In a small bowl, whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.