Celery Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with flavor, this lentil dish is the kind of thing you'll want to make on repeat. Green lentils are simmered until just tender, then tossed while still warm in a zippy dressing of olive oil, fresh lemon juice, lemon zest, turmeric, and cumin — the kind of combination that makes the whole kitchen smell incredible. Pomegranate arils add little bursts of sweetness, torn mint keeps everything fresh, and the green onion tops bring a mild savory note without any of the usual allium sharpness. A handful of dry-roasted pumpkin seeds folded in at the end gives you a satisfying crunch in every bite. The ingredient list is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. It's equally good served warm straight from the bowl or at room temperature, making it a flexible option for meal prep, potlucks, or a quick weeknight side.
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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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