Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Drain and rinse lentils; thoroughly pat dry with paper towels. TIP: This will help them crisp in the oven!

Toss lentils on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. (For 4 servings, divide lentils between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack for 15 minutes.

Remove sheet from oven and carefully give lentils a shake or stir; return to oven and roast until crispy, 5-10 minutes more.

While lentils roast, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Halve, core, and thinly slice bell pepper into strips; halve strips crosswise.

In a large bowl, whisk together vinegar, plum sauce, 1 tsp soy sauce, ½ tsp sesame oil, a drizzle of olive oil, salt, and pepper (2 tsp soy sauce, 1 tsp sesame oil, and a large drizzle of olive oil for 4 servings).

When lentils are done, remove from oven and let rest for a few minutes.

Once lentils have rested, transfer to bowl with dressing. Add cabbage, lettuce, cucumber, bell pepper, half the Everything Bagel Seasoning, and half the wonton strips; toss until everything is evenly coated.

Taste and season with more salt, pepper, soy sauce, or sesame oil as desired.

Divide salad between bowls; top with remaining Everything Bagel Seasoning and remaining wonton strips. Serve.