Soy Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and bursting with contrasting flavors, 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, then tossed while still warm in a zippy dressing of olive oil, fresh lemon juice, zest, turmeric, and cumin — a combination that soaks right into the lentils and makes every bite sing. Pomegranate arils add little pops 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 gives the whole bowl a satisfying crunch if you want it. Soy shows up in so many packaged sauces and dressings, but everything here is built from scratch with whole, straightforward ingredients — no hidden additives to second-guess. The turmeric gives the lentils a gorgeous golden hue that makes the ruby-red pomegranate arils really pop visually. This one works equally well served warm right off the stove or at room temperature, making it a genuinely flexible dish for meal prep or entertaining.
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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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