BHA & BHT Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of recipe that looks impressive but comes together with pantry staples and a handful of fresh produce. The dressing is whisked together from scratch — extra virgin olive oil, fresh lemon juice, lemon zest, turmeric, and cumin — so every ingredient is exactly what it says it is, with no synthetic preservatives hiding in the mix. That matters a lot when you're avoiding BHA and BHT, since those additives tend to sneak into packaged dressings, flavored oils, and even some spice blends. Here, you control everything from the first rinse of the lentils to the final fold of pomegranate arils and torn mint leaves. The result is a dish that's earthy and hearty from the green lentils, zippy from the lemon, and punctuated by little bursts of sweet-tart pomegranate — it's genuinely exciting to eat. A scatter of dry-roasted pumpkin seeds on top adds a satisfying crunch if you want it. Serve it warm straight from the pot or let it come to room temperature for a stunning addition to any table spread.
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Learn more →Ingredients
4 servings
- 1 cup green lentils, rinsed
- 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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