Carrageenan Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and bursting with fresh flavor, this lentil dish is the kind of recipe that looks like it took serious effort but comes together with nothing more than a pot, a bowl, and a good whisk. Green lentils simmer until just tender, then get tossed while still warm in a zippy dressing of olive oil, fresh lemon juice, lemon zest, turmeric, and cumin — letting every lentil soak up that golden, citrusy coating. Pomegranate arils add little bursts of sweetness, torn mint brings a cool herbal lift, and sliced green onion tops keep things fresh and light. A handful of dry-roasted pumpkin seeds folded in at the end adds a satisfying crunch if you want it. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged foods, but this recipe sidesteps all of that entirely — every ingredient here is whole, unprocessed, and straightforward. No dressings from a bottle, no canned goods with mystery additives, just pantry staples and fresh produce doing all the work. It works equally well served warm right off the stove or at room temperature, making it a genuinely flexible option for weeknight dinners, meal prep, or bringing to a gathering where you want something that travels well and impresses without fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!