Vegan Pomegranate & Mint Lemony Lentils
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 dinner table alike. Green lentils simmer until just tender, then get tossed while still warm in a zippy dressing of olive oil, fresh lemon juice, lemon zest, turmeric, and cumin — the warmth of the spices playing beautifully against all that citrus brightness. Folding in pomegranate arils and torn fresh mint at the end keeps everything vibrant and fresh, with little bursts of sweetness in every bite. A scatter of dry-roasted pumpkin seeds adds a satisfying crunch if you want it. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — this one just works as written. It's equally good served warm straight from the bowl 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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