Artificial Food Coloring Free Pomegranate & Mint Lemony Lentils

Total time40 min

Prep time15 min

Cook time25 min

Artificial Food Coloring Free Pomegranate & Mint Lemony Lentils

Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of recipe that looks like it took serious effort but comes together with pantry staples and a handful of fresh produce. Every ingredient here is exactly what it says it is — whole green lentils, real lemon juice, ground spices, and fresh herbs — so there's no need to squint at a label hunting for hidden dyes or synthetic color additives. The golden hue comes entirely from turmeric, and those gorgeous ruby-red bursts are just pomegranate arils doing what they do naturally. A zippy lemon and olive oil dressing ties everything together, with cumin and black pepper adding just enough warmth to keep things interesting. Torn mint leaves and sliced green onion tops bring a fresh, herby lift that makes the whole bowl feel alive. Toss in some dry-roasted pumpkin seeds if you want a little crunch, and you've got a dish that works beautifully as a side or a satisfying light main. It's the rare recipe where eating clean and eating well feel like exactly the same thing.

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Ingredients

4 servings

1 cup green lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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3 cups water
½ tsp salt, plus more to taste

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
½ tsp ground turmeric
¼ tsp ground cumin
¼ tsp black pepper

For finishing

½ cup pomegranate arils
¼ cup fresh mint leaves, roughly torn
3 green onions (green tops only), thinly sliced
2 tbsp dry-roasted pumpkin seeds (optional)

Instructions

1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain through a fine-mesh strainer and spread on a large plate or sheet pan to cool for 5 minutes.
2
While the lentils cook, whisk together the olive oil, lemon juice, lemon zest, turmeric, cumin, and black pepper in a large mixing bowl until combined.

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