Lentil tabbouleh salad with pomegranates

Ingredients

• 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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag