Prepare the Vegetables by dicing cucumbers, rosy tomatoes, and Italian green peppers into small, bite-sized pieces.

Rinse the Lentils under cold water in a colander until the water runs clear.

Combine the Ingredients in a large mixing bowl with the rinsed green lentils, chopped vegetables, preserved lemon, zaatar, and sumac.

Dress the Salad with extra virgin olive oil and vinegar.

Mix Thoroughly using a large spoon or salad tongs.

Present the Salad in a beautiful serving bowl and garnish with edible flowers.