Lentil Tabbouleh Salad With Pomegranates

• 1 cup de Puy lentils
• 2 1/2 cups water
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 teaspoon salt
• 1 tablespoon pomegranate molaasses
• 1 tablespoon Jerez Spanish sherry vinegar
• 1 lemon, zested and juiced
• 1/4 cup good 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 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. 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. 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.

puy lentils, water, bay leaf, thyme, salt, pomegranate molaasses, sherry vinegar, lemon, olive oil, salt, cherry tomatoes, pomegranate seeds, persian cucumbers, handful mint, feta cheese

Taken from food52.com/recipes/33661-lentil-tabbouleh-salad-with-pomegranates (may not work)