Rice Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with bold flavor, this lentil salad is the kind of dish that looks like it took serious effort 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 — a combination that soaks right into every little lentil. Pomegranate arils add bursts of sweetness and color, while torn fresh mint and sliced green onion tops keep things lively and fresh. A handful of dry-roasted pumpkin seeds folded in at the end brings a satisfying crunch that rounds out every bite. The whole dish is naturally built around wholesome, grain-free ingredients, so there's no need to swap anything out or worry about hidden fillers — it's simply good food done right. Serve it warm straight from the bowl or let it come to room temperature for a stunning addition to any spread.
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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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