Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.