Lentil Salad with Pomegranate and Walnuts | America's Test Kitchen

Ingredients

• 1 cup lentils , picked over and rinsed
• Salt and pepper
• 2 cups water
• 2 cups low-sodium chicken broth
• 5 garlic cloves , lightly crushed
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 shallot , minced
• 1/4 cup chopped fresh cilantro
• 1/3 cup walnuts , toasted and chopped coarse
• 1/3 cup pomegranate seeds