Mushroom 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 make on repeat for weeknight lunches. Green lentils simmer until just tender, then get tossed while still warm in a zippy dressing of fresh lemon juice, lemon zest, turmeric, and cumin — the heat helps them soak up every bit of flavor. Pomegranate arils burst with sweetness against the earthy lentils, while torn fresh mint and sliced green onion tops keep things lively and fresh. A handful of dry-roasted pumpkin seeds adds a satisfying crunch if you want a little extra something. The whole dish comes together with pantry staples and produce, so there's no hunting for specialty items or worrying about hidden ingredients that don't belong on your plate. It works beautifully served warm straight from the bowl or at room temperature, making it one of the most flexible recipes you can have in your rotation.
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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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