Lentil tabbouleh salad with pomegranates | Something New For Dinner

Ingredients

• 1 cup de Puy lentils
• 2 1/2 cups water
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 t salt
• 1 T pomegranate molasses
• 1 T jerez Spanish sherry vinegar
• Juice and zest of 1 lemon
• 1/4 c 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