Lentil Tabbouleh Salad With Pomegranates

1. 1

   Sort lentils to remove any stones or debris and rinse. Put lentils, water, bay leaf and a sprig of thyme in a pot and bring to a boil. Reduce heat to low and simmer about 20 minutes until al dente. Watch lentils to make sure they do not dry out. Add a bit more water if needed. The goal is when the lentils are done, most of the liquid should be absorbed. Season to taste with about 1/3 teaspoon of salt.

2. 2

   In a small bowl mix pomegranate molasses, vinegar, lemon juice and lemon zest together. Whisk in olive oil. Season with salt and pepper to taste. Set aside.

3. 3

   Drain any residual liquid from the lentils and place in a large bowl. Add tomatoes, pomegranate seeds, cucumbers, mint, parsley and feta cheese. Toss with dressing. Serve at room temperature.

* Per serving · 4 servings · Values may vary.