America's Test Kitchen's Crispy Lentil and Herb Salad

Name: America's Test Kitchen's Crispy Lentil and Herb Salad
Ingredients: 1 teaspoon table salt for brining; ½ cup dried lentilles du Puy (or Rancho Gordo French-Style Green Lentils), 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; Pitas, warmed

www.ranchogordo.com

An intriguing salad from America’s Test Kitchen's The Complete Beans and Grains Cookbook. From ATK: "Many lentil salads are made with boiled lentils, but we decided to fry ours in this salad...

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Ingredients

1 teaspoon table salt for brining
½ cup dried lentilles du Puy (or Rancho Gordo French-Style Green Lentils), 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
Pitas, warmed