Yeast Free Pomegranate & Mint Lemony Lentils
Bright, jewel-toned, and packed with bold flavor, this lentil dish is the kind of recipe that looks like it took serious effort but comes together with surprisingly little fuss. Green lentils simmer until just tender, then get tossed while still warm in a zippy dressing of fresh lemon juice, lemon zest, olive oil, turmeric, and cumin — every ingredient pulling its weight. Pomegranate arils add little bursts of sweetness, torn mint keeps things fresh, and a handful of pumpkin seeds brings a satisfying crunch to the finish. Because the whole dish is built around whole foods and pantry spices, there's no need to scrutinize labels for hidden fermented additives or worry about yeast sneaking in through a store-bought sauce or broth. It works beautifully served warm straight from the pot or at room temperature, making it just as practical for a weeknight dinner as it is for a spread where it needs to sit out for a bit. The turmeric gives the lentils a gorgeous golden hue that makes the ruby-red pomegranate seeds pop visually — honestly, it's almost too pretty to eat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!