Lentil Tabbouleh Salad with Pomegranates

Name: Lentil Tabbouleh Salad with Pomegranates
Ingredients: 1 cup Dry Lentils (recommend French De Puy Variety); 2-½ cups Water; 1 leaf Bay Leaf; 1 sprig Fresh Thyme; ½ teaspoons Salt; 1 Tablespoon Pomegranate Molasses; 1 Tablespoon Jerez Spanish Sherry Vinegar; 1 Lemon, Zest And Juice; ¼ cups Olive Oil; Salt And Pepper, to taste; 1 cup Cherry Tomatoes, Halved; 1 cup Pomegranate Seeds; 1 cup Persian Cucumbers, Chopped; ⅓ cups Fresh Mint, Finely Chopped (more Or Less As Desired); Chopped Fresh Parsley, To Taste, If Desired; 2 ounces, weight Feta Cheese, Crumbled