Fish Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with contrasting textures, 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 fresh lemon juice, lemon zest, olive oil, turmeric, and cumin — the warmth of the spices playing beautifully against all that citrus. Pomegranate arils burst with sweetness, torn mint leaves add a cooling freshness, and sliced green onion tops bring a gentle bite that ties everything together. A handful of dry-roasted pumpkin seeds folded in at the end gives the whole bowl a satisfying crunch if you want it. Everything here is completely plant-based and naturally free from seafood or fish-derived ingredients — no anchovy-spiked dressings or hidden fish sauce to worry about, just clean, honest pantry staples. It works beautifully served warm straight from the pot or at room temperature, making it as practical as it is gorgeous. This is one of those recipes that looks far more impressive than the effort it actually takes.
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!