Crispy Lentil and Herb Salad

Name: Crispy Lentil and Herb Salad
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Many lentil salads use boiled lentils, but we decided to fry ours in this salad inspired by lentil preparations in countries such as India, Lebanon, Syria, and Turkey. Salt–soaking the lentils before frying was crucial to ensure that they t...

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