Cinnamon 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 minimal fuss. Green lentils are simmered until just tender, then tossed while still warm in a zippy lemon and olive oil dressing spiked with turmeric and cumin — spices that bring depth without any of the warming sweetness that cinnamon typically adds. That makes this a genuinely safe and satisfying choice for anyone who needs to avoid cinnamon, since every single ingredient is straightforward and easy to verify. Pomegranate arils burst with tartness against the earthy lentils, while torn fresh mint and sliced green onion tops keep things lively and aromatic. A handful of dry-roasted pumpkin seeds stirred in at the end adds a satisfying crunch if you want it. The whole thing works beautifully served warm straight from the pot or left to sit at room temperature, making it just as good for a weeknight dinner as it is for a potluck 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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