Lentil Tabbouleh Salad With Pomegranates

• 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.

puy, water, thyme, salt, pomegranate molasses, sherry vinegar, lemon, ubc, salt, cherry tomatoes, pomegranate seeds, persian cucumbers, fresh mint, fresh parsley, cheese

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