Crispy Lentil and Herb Salad | America's Test Kitchen

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