Lentil tabbouleh salad with pomegranates

Name: Lentil tabbouleh salad with pomegranates
Ingredients: 1 cup de Puy lentils; 2 1/2 cups water; 1 bay leaf; 1 sprig fresh thyme; 1/2 teaspoon salt; 1 tablespoon pomegranate molaasses; 1 tablespoon Jerez Spanish sherry vinegar; 1 lemon, zested and juiced; 1/4 cup good olive oil; salt and pepper to taste; 1 cup cherry tomatoes, halved; 1 cup pomegranate seeds; 1 cup Persian cucumbers, chopped; 1 handful mint, finely chopped; 2 ounces feta cheese, crumbled