Author Notes
This recipe is a fusion of some of my favorite foods. I have long been a big fan of French de Puy lentils, also known as “poor man’s caviar.” These earthy morsels hold their shape and don’t get blown out when cooked, like most lentils. While a bit of an unusual combination, De Puy lentils make a good foundation to carry traditional Middle Eastern tabbouleh ingredients: tomatoes, cucumbers, parsley, mint, lemon, feta cheese and a great olive oil. I switch it up a bit by adding a splash of pomegranate molasses and pomegranate seeds just because pomegranates are in season, and they add a fresh pop of flavor to the earthy lentils. —Kim at Something New For Dinner
Ingredients
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1 cup
de Puy lentils
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2 1/2 cups
water
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1
bay leaf
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1 sprig
fresh thyme
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1/2 teaspoon
salt
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1 tablespoon
pomegranate molaasses
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1 tablespoon
Jerez Spanish sherry vinegar
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1
lemon, zested and juiced
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1/4 cup
good olive oil
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salt and pepper to taste
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1 cup
cherry tomatoes, halved
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1 cup
pomegranate seeds
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1 cup
Persian cucumbers, chopped
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1 handful
mint, finely chopped
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2 ounces
feta cheese, crumbled
Directions
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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.
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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.
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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.
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