Lentil Salad with Sautéed Beans
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Lentil
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
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