Lentils with Herbs & Pomegranate Vinaigrette

This dish is about abundance, brightness, and nourishment. It’s earthy, herb-forward, a little tangy, a little sweet, and absolutely gorgeous on the table.

Serves 4 as a side & 2 as a generous lunch

Ingredients

Lentils

• 1 cup French green or brown lentils

• 1 small garlic clove (optional, for simmering)

• 1 teaspoon kosher salt 

Salad

• 1 tablespoons extra-virgin olive oil

• Zest of 1 lemon

• ½ teaspoon kosher salt

• Freshly ground black pepper

• 1 cup fresh herbs, chopped (think parsley + mint; cilantro works too)

• ½ cup pomegranate arils

• Optional: ¼ cup crumbled feta, toasted pistachios, or both

Pomegranate Vinaigrette

• 1 tablespoon pomegranate molasses OR ¼ cup pomegranate juice + 1–2 teaspoons honey/maple syrup

• 2–3 tablespoons extra-virgin olive oil

• 1 teaspoon Dijon mustard

• Juice of ½ lemon

• Pinch kosher salt

Instructions:

1. Cook the lentils: Rinse lentils. Add to a pot with 3 cups water and garlic. Bring to a gentle simmer and cook for 20–25 minutes until tender but not mushy. Drain. Remove garlic. Season with the teaspoon of salt while warm.

2. Make the vinaigrette: In a small bowl or jar, whisk together pomegranate molasses (or juice + sweetener), olive oil, Dijon, lemon juice, and a pinch of salt until glossy and emulsified.

3. Assemble: Place warm or room-temp lentils in a bowl. Add olive oil, lemon zest, salt, pepper, and herbs. Toss gently.

4. Finish: Pour the vinaigrette over and toss again. 

5. Top + Serve: Scatter pomegranate arils over the top. Add feta or pistachios if using. Serve warm or room temperature.