In a medium saucepan, combine green lentils, water, and bay leaf. Bring to a boil, then simmer for 16-20 minutes until lentils are tender yet firm.

Drain lentils and transfer them to a mixing bowl. Chill in the refrigerator for about 5-10 minutes.

Finely dice cucumber and red onion. Chop parsley and set aside.

In a large bowl, combine chilled lentils, cucumber, red onion, and parsley. Add chopped Medjool dates and toss gently.

Drizzle lemon vinaigrette over the salad and toss until evenly coated.

Serve immediately or let the salad sit to allow flavors to meld.