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 inspired by lentil preparations in countries such as India, Lebanon, Syria, and Turkey. Brining the lentils before frying is crucial to ensure that they cook, turn tender and lightly crispy, but don’t burn. Be sure to use a large saucepan to fry the lentils, as the oil mixture will bubble and steam."

Substitution: You can use brown lentils such as Rancho Gordo Puglia Lentils in place of the lentilles du Puy.

• 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

Serves 4

1. Dissolve 1 teaspoon salt in 1 quart water in bowl. Add lentils and brine at room temperature for at least 1 hour or up to 24 hours. Drain and rinse well; pat dry with paper towels.
2. 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.)
3. 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. Season with salt and pepper to taste and arrange on top of yogurt mixture, leaving 1-inch border. Drizzle with pomegranate molasses. Serve with warm pitas.

Recipe and image courtesy of America’s Test Kitchen, All Rights Reserved.