High Fructose Corn Syrup Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of recipe that looks like it took serious effort but comes together with pantry staples and a handful of fresh ingredients. Every component here is whole and unprocessed — green lentils, fresh lemon, olive oil, spices, pomegranate arils, and mint — so there's no label-reading anxiety or hidden sweeteners to worry about. That matters more than you'd think, because corn syrup derivatives sneak into a surprising number of bottled dressings and flavored grain pouches that seem totally innocent on the shelf. The dressing is whisked together from scratch with olive oil, fresh lemon juice, zest, turmeric, and cumin, giving the lentils a warm, citrusy coating that's bold without being heavy. Folding in the pomegranate arils and torn mint at the end keeps everything vibrant and textural — you get little bursts of tart sweetness against the earthy lentils in every bite. A scatter of dry-roasted pumpkin seeds adds a satisfying crunch if you want it. This one works equally well as a light main or a side dish, and it holds up beautifully at room temperature, making it a smart choice for meal prep or a casual spread.
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!