Lentil Tabbouleh Salad With Pomegranates Recipe

Name: Lentil Tabbouleh Salad With Pomegranates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dry Lentils (recommend French De Puy Variety); 2-1/2 cups Water; 1 leaf Bay Leaf; 1 sprig Fresh Thyme; 1/2 teaspoons Salt; 1 Tablespoon Pomegranate Molasses; 1 Tablespoon Jerez Spanish Sherry Vinegar; 1 Lemon, Zest And Juice; 1/4 cups Olive Oil; Salt And Pepper, to taste; 1 cup Cherry Tomatoes, Halved; 1 cup Pomegranate Seeds; 1 cup Persian Cucumbers, Chopped; 1/3 cups Fresh Mint, Finely Chopped (more Or Less As Desired); Chopped Fresh Parsley, To Taste, If Desired; 2 ounces, weight Feta Cheese, Crumbled

Servings: persons

1 cup Dry Lentils (recommend French De Puy Variety)
2-1/2 cups Water
1 leaf Bay Leaf
1 sprig Fresh Thyme
1/2 teaspoons Salt
1 Tablespoon Pomegranate Molasses
1 Tablespoon Jerez Spanish Sherry Vinegar
1 Lemon, Zest And Juice
1/4 cups Olive Oil
Salt And Pepper, to taste
1 cup Cherry Tomatoes, Halved
1 cup Pomegranate Seeds
1 cup Persian Cucumbers, Chopped
1/3 cups Fresh Mint, Finely Chopped (more Or Less As Desired)
Chopped Fresh Parsley, To Taste, If Desired
2 ounces, weight Feta Cheese, Crumbled

1
Sort the lentils to remove any stones or debris and rinse them. Put lentils, water, bay leaf and 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. If they start to look dry, add a bit more hot water. The goal is when the lentils are done, most of the liquid should have absorbed without a lot leftover. Season with salt. Set aside.
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 dressing aside.
3
Drain any residual liquid from the lentils and place them in a large bowl. Add tomatoes, pomegranate seeds, cucumbers, mint, parsley and feta cheese. Toss with dressing. Serve at room temperature.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Dry Lentils (recommend French De Puy Variety), 2-1/2 cups Water, 1 leaf Bay Leaf, 1 sprig Fresh Thyme, and more.

Yes, Lentil Tabbouleh Salad With Pomegranates falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Tabbouleh Salad With Pomegranates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions