
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 weeknight table alike. Green lentils are simmered until just tender — still holding their shape — then tossed warm in a punchy dressing of fresh lemon juice, zest, turmeric, and cumin that soaks right in. The finishing touches are where it really sings: juicy pomegranate arils burst against the earthy lentils, torn mint adds a cool herbal lift, and a handful of pumpkin seeds (if you're using them) brings a satisfying crunch. It's naturally plant-forward and completely seafood-free, which makes it a reliable centerpiece or side for anyone eating a pescatarian diet without having to swap or substitute a single thing. The whole dish works equally well served warm straight from the pot or at room temperature, so it travels beautifully and holds up on the table. Simple pantry spices and fresh produce do all the heavy lifting here — no complicated technique required, just good ingredients treated well.
Fig 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 →4 servings













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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
