Lentil tabbouleh salad with pomegranates
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.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.