Bring lentils to a boil in a large skillet, using 4.5 cups of water, Simmer covered, for 20-25 minutes, or until all water is absorbed. You may need to remove the lid towards the end to evaporate the remaining water.
Chop onion, green onions, roasted red pepper and sun-dried tomatoes up while lentils are cooking.
Add all dressing ingredients (lemon juice, honey, extra virgin olive oil, red wine vinegar, salt and pepper) to a container and mix to combine.
Once all water has absorbed into the lentils, add in olives, red onion, red peppers, sun-dried tomatoes, and half of feta cheese, Stir to combine.
Mix in dressing and simmer until sauce is incorporated and begins to cook down, about 5 minutes.
Top with remaining feta and green onions.