Lentil Salad with Pomegranate and Walnuts

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Appears in Cook's Illustrated September/October 2011

The key to creamy but firm lentils lies in the relationship between legume and salt.

SERVES4 to 6

TIME1½ hours, plus 1 hours soaking

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WHY THIS RECIPE WORKS

The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There turns out to be two key steps. The first is to brine the lentils in warm salt water. With bri...

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