Tree Nut Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with fresh flavor, this lentil dish is the kind of recipe that looks like it took way more effort than it actually did. Green lentils are simmered until just tender, then tossed while still warm in a zippy lemon dressing spiked with turmeric and cumin — that warmth helps the lentils soak up every bit of flavor. Pomegranate arils burst with sweetness against the citrusy backdrop, while torn fresh mint and sliced green onion tops keep things lively and aromatic. Optional dry-roasted pumpkin seeds add a satisfying crunch if you want a little extra texture in every bite. The whole thing comes together in one bowl and works beautifully served warm or at room temperature, making it ideal for meal prep or a last-minute side dish. Every ingredient here is naturally free from tree nuts, so there's no need to swap anything out or second-guess a label — just cook, toss, and enjoy.
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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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