Name: Crispy Lentil and Herb Salad
Total time: PLACEHOLDER
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

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 turned tender and lightly crispy and didn't burn. We tested various lentils and found that the firm texture of lentilles du Puy held up well to quickly frying in a saucepan. Instead of tossing the components together with a dressing, we used yogurt as an anchor for the other ingredients, spreading it on a platter and topping it with a lightly dressed blend of fresh herbs tossed with the crunchy lentils and sweet bits of dried cherries. Pita was a must for scooping everything up in one perfect bite.

Before You Begin

You can use brown lentils instead of the lentilles du Puy. Be sure to use a large saucepan to fry the lentils, as the oil mixture will bubble and steam.

Instructions

Dissolve 1 teaspoon salt in 1 quart water in bowl. Add lentils and let sit at room temperature for at least 1 hour or up to 24 hours. Drain well and pat dry with paper towels.

Heat vegetable oil in large saucepan over medium heat until shimmering. Add lentils and cook, stirring constantly, until crispy and golden in spots, 8 to 12 minutes (oil should bubble vigorously throughout; adjust heat as needed). Carefully drain lentils in fine-mesh strainer set over bowl, then transfer lentils to paper towel–lined plate. Discard oil. Sprinkle with cumin and ¼ teaspoon salt and toss to combine; set aside. (Cooled lentils can be stored in airtight container at room temperature for up to 24 hours.)

Whisk yogurt, 2 tablespoons olive oil, lemon zest and juice, and garlic together in bowl and season with salt and pepper to taste. Spread yogurt mixture over serving platter. Toss parsley, dill, cilantro, remaining pinch salt, and remaining 1 tablespoon olive oil together in bowl, then gently stir in lentils and cherries and arrange on top of yogurt mixture, leaving 1-inch border. Drizzle with pomegranate molasses. Serve with pita.