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Crispy Lentil and Herb Salad
Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • 1 teaspoon table salt, for brining
  • ½ cup dried lentilles du Puy, picked over and rinsed
  • ⅓ cup vegetable oil for frying
  • ½ teaspoon ground cumin
  • ¼ teaspoon plus pinch table salt, divided
  • 1 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon grated lemon zest, plus 1 teaspoon juice
  • 1 garlic clove, minced
  • ½ cup fresh parsley leaves
  • ½ cup torn fresh dill
  • ½ cup fresh cilantro leaves
  • ¼ cup dried cherries, chopped
  • pomegranate molasses
  • Pita, warmed
  • subheading: KEY EQUIPMENT:
  • The Best Fine-Mesh StrainersThe Best Mixing Bowls
  • note: BEFORE YOU BEGIN
  • You can use brown lentils instead of the lentilles du Puy. Be sure to use a large saucepan to fry the lentils, as the oil mixture will bubble and steam.
Steps
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