Bring first 3 ingredients to a boil in a Dutch oven; reduce heat, and simmer, partially covered, 15 to 20 minutes or just until lentils are tender. Drain.
Chop bell peppers, tomato, and green onions; add to lentil mixture. Stir in olives and next 3 ingredients; cover and chill. Sprinkle salad with cheese; serve immediately.
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