Mediterranean Diet Friendly Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with plant-based goodness, 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 extra virgin olive oil, fresh lemon juice, lemon zest, turmeric, and cumin — every element a cornerstone of Mediterranean-style eating. The warm lentils soak up that dressing beautifully, creating a deeply savory base that gets lifted by bursts of sweet pomegranate, cool torn mint, and the gentle bite of sliced green onion tops. A handful of dry-roasted pumpkin seeds adds a satisfying crunch if you want a little extra texture. This dish checks every box: wholesome legumes, heart-healthy olive oil, fresh herbs, and zero processed ingredients to second-guess. It works equally well as a light main or a generous side, and it holds up wonderfully at room temperature, making it ideal for meal prep or a casual spread with friends.
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!