In a medium saucepan, combine lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but still hold shape. Drain any excess water and let cooked lentils cool
In a large bowl, combine the cooked lentils, cherry tomatoes, feta cheese, pomegranate arils, and sliced red onion
In a separate bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing
Drizzle the dressing over the salad and toss gently to coat the ingredients evenly
Season the salad with additional salt and pepper to taste. Garnish the salad with fresh basil leaves just before serving. Enjoy!
