Check out my latest nature-centric photography collection & fine-art prints.

Lentil tabbouleh salad with pomegranates

1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

add your rating

add a comment!

Fusion of some of my favorite foods - De Puy lentils and pomegranates

This recipe is a fusion of some of my favorite foods. I have long been a big fan of French de Puy lentils, also known as "poor man's caviar." These earthy morsels hold their shape and don't get blown out when cooked, like most lentils. While a bit of an unusual combination, De Puy lentils make a good foundation to carry traditional Middle Eastern tabbouleh ingredients: tomatoes, cucumbers, parsley, mint, lemon, feta cheese and a great olive oil. I switch it up a bit by adding a splash of pomegranate molasses and pomegranate seeds just because pomegranates are in season, and they add a fresh pop of flavor to the earthy lentils.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star


Traditional tabbouleh is made with wheat bulgur or couscous. If you are gluten-free, this lentil salad is a way to still eat a tabbouleh-like dish.


Lentil tabbouleh salad with pomegranates

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fusion dish of French de Puy lentils and Middle Eastern tabbouleh ingredients is a fusion of some of my favorite ingredients. I add fresh pomegranate seeds and pomegranate molasses for a flavor pop that contrasts with the earthy lentils.

  • Author: Something New For Dinner
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


  • 1 cup de Puy lentils
  • 2 1/2 cups water
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/2 t salt
  • 1 T pomegranate molasses
  • 1 T jerez Spanish sherry vinegar
  • Juice and zest of 1 lemon
  • 1/4 c olive oil
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup pomegranate seeds
  • 1 cup Persian cucumbers, chopped
  • 1 handful mint, finely chopped
  • 2 ounces feta cheese, crumbled


  1. Sort the lentils to remove any stones or debris and rinse. Put lentils, water, a 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. If so, add a bit more water. The goal is when the lentils are done, most of the liquid should absorbed without a lot left over. Season to taste with about 1/2 teaspoon 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 in a large bowl. Add tomatoes, pomegranate seeds, cucumbers, mint, parsley and feta cheese. Toss with dressing. Serve at room temperature.







  1. jean says:

    great. made it yesterday. had it warm for lunch as i couldn’t wait for it to cool and served it at room temperature for dinner. we loved it. very easy. and found the pomegranate molasses at the supermarket. no stress at all!! thanks!

    1. Kim says:

      So glad you enjoyed it Jean!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Pin It on Pinterest

Share This