Lentil and Bulgur Salad With Pomegranate Molasses Vinaigrette
INGREDIENTS
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3 cloves garlic, chopped
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1 bay leaf
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Salt
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11 cups water (divided)
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1 cup lentils du Puy (French green lentils), sorted and rinsed
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4 tablespoons vegetable oil (divided)
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1 cup coarse-ground bulgur
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1 teaspoon cumin seeds
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1/4 cup lemon juice
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2 tablespoons pomegranate molasses (see note)
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1 tablespoon firmly packed brown sugar
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1/4 cup extra-virgin olive oil
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Freshly ground black pepper
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1/2 cup chopped fresh Italian (flat-leaf) parsley
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1 cup chopped roasted red bell peppers (from a jar is fine)
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3 green onions, root end and tops trimmed, chopped
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1/4 cup finely chopped rehydrated or oil-packed sun-dried tomatoes
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1/2 cup walnuts, toasted (see note)
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4 ounces feta cheese (preferably Bulgarian), crumbled
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