Seed Oil Free Pomegranate & Mint Lemony Lentils

Total time40 min

Prep time15 min

Cook time25 min

Seed Oil Free Pomegranate & Mint Lemony Lentils

Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of thing you'll want to make on repeat. The dressing is built entirely on extra virgin olive oil — a cold-pressed, minimally processed fat that keeps things clean and far away from the refined vegetable and seed oils that sneak into so many store-bought dressings and packaged grain salads. Turmeric and cumin give the lentils a warm, earthy backbone, while fresh lemon juice and zest cut right through with a zippy brightness that wakes everything up. Pomegranate arils burst with sweetness against the savory base, and torn mint leaves add a cooling finish that makes each bite feel genuinely refreshing. The whole thing comes together in one bowl after a simple simmer, so there's no fussing with multiple pans or complicated technique. Serve it warm straight from the pot or let it sit at room temperature — it holds up beautifully either way, making it just as good for a weeknight dinner as it is for a weekend spread.

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Ingredients

4 servings

1 cup green lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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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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