Cashew Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of thing you'll want to bring to every potluck and keep on rotation for weeknight dinners. 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 — a combination that soaks right into every little lentil. Pomegranate arils add bursts of sweetness, torn mint leaves bring a cool herbal lift, and sliced green onion tops keep things fresh and a little sharp. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any of the usual suspects — every ingredient here is straightforward and easy to verify. The optional dry-roasted pumpkin seeds add a satisfying crunch without any cross-contact concerns, but the dish holds its own beautifully even without them. It works equally well served warm right after tossing or at room temperature, making it a flexible option for meal prep or entertaining. Simple, vibrant, and genuinely delicious — this one earns a permanent spot in the rotation.
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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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