Wheat Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with contrasting textures, this lentil dish is the kind of thing you make once and then crave on repeat. Green lentils simmer until just tender, then get tossed while still warm in a zippy dressing of lemon juice, lemon zest, olive oil, turmeric, and cumin — letting every lentil soak up that golden, citrusy flavor. Pomegranate arils burst with sweetness against the earthy base, while torn fresh mint and sliced green onion tops keep things lively and fresh. A handful of dry-roasted pumpkin seeds adds a satisfying crunch if you want a little extra something. Every single ingredient here is naturally free from wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. It works equally well served warm straight from the pot or at room temperature, making it a brilliant option for meal prep, potlucks, or a quick weeknight side. This is the kind of salad that earns compliments before anyone even thinks to ask what's in it.
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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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