Hazelnut Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with flavor, this lentil dish is the kind of thing that looks impressive on a table but comes together with minimal fuss. 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 brightness. Pomegranate arils burst with sweetness, torn mint leaves add a cool herbal lift, and sliced green onion tops bring a gentle bite that ties everything together. For anyone navigating tree nut allergies, this recipe is a genuinely satisfying find — every single ingredient is naturally free of hazelnuts and hazelnut-derived products, with no need to swap or substitute a thing. The optional dry-roasted pumpkin seeds add a satisfying crunch if you want a little extra texture, but the dish holds its own without them. It works equally well served warm straight from the pot or at room temperature, making it a flexible option for weeknight dinners, potlucks, or meal prep. Clean, wholesome, and genuinely delicious — this one earns a permanent spot in the rotation.
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!