Slow Cooker Holiday Red Lentils with Pomegranate and Walnuts

Name: Slow Cooker Holiday Red Lentils with Pomegranate and Walnuts
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (400 g) red lentils, rinsed and picked over, rinsed in a fine-mesh strainer until water runs clear, any debris removed; 5 cups (1200 ml) vegetable broth (or water); 1 whole (200 g) large yellow onion, diced small (about ½ inch pieces); 4 cloves (20 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground coriander; 3 tbsp (45 ml) unsulfured molasses; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (100 g) raw walnut halves, roughly chopped into ½-inch pieces; ¾ cup (135 g) fresh pomegranate seeds (arils); 2 tbsp (30 ml) extra-virgin olive oil; 3 tbsp (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, Middle Eastern-inspired slow cooker dish combining earthy red lentils with aromatic spices, enriched with molasses for subtle sweetness, and finished with bright pomegranate seeds and crunchy toasted walnuts. This celebration-ready side is naturally vegetarian, gluten-free, and deeply satisfying—perfect for holiday tables or any festive meal.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: 6 servings (about 4½ cups total)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

2 cups (400 g) red lentils, rinsed and picked over, rinsed in a fine-mesh strainer until water runs clear, any debris removed
5 cups (1200 ml) vegetable broth (or water)
1 whole (200 g) large yellow onion, diced small (about ½ inch pieces)
4 cloves (20 g) garlic cloves, minced
2 tsp (4 g) ground cumin
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground coriander
3 tbsp (45 ml) unsulfured molasses
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¾ cup (100 g) raw walnut halves, roughly chopped into ½-inch pieces
¾ cup (135 g) fresh pomegranate seeds (arils)
2 tbsp (30 ml) extra-virgin olive oil
3 tbsp (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (4)

6-quart (5.7 L) slow cooker
Fine-mesh strainer
Medium saucepan (for toasting walnuts)
Measuring cups and spoons

Steps

Before you start

Have your slow cooker ready and cleaned
Toast walnuts fresh (or do this while lentils cook)
Pomegranate seeds can be prepped up to 2 days ahead
Read through timing—total hands-on time is just 15 minutes

1
Toast the walnuts
- Heat a medium saucepan over medium heat.
- Add the chopped walnuts and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a plate and set aside.
- This step can be done while the slow cooker cooks, or ahead of time.
+ Show details− Hide details
Ready when: Walnuts are fragrant and turn light golden brown
Tip: Watch carefully—walnuts burn easily. If preparing ahead, store in an airtight container at room temperature for up to 2 days.
2
Combine ingredients in slow cooker
- Add the rinsed red lentils, vegetable broth, diced onion, minced garlic, cumin, cinnamon, coriander, molasses, salt, and black pepper to a 6-quart (5.7 L) slow cooker.
- Stir well to distribute the molasses and spices evenly throughout the liquid.
+ Show details− Hide details
Tip: Make sure the molasses dissolves into the liquid; lumps will eventually break down during cooking but dissolving now ensures even flavor.
3
Cook on low
- Cover the slow cooker and cook on LOW for 4 hours.
- The lentils will slowly soften and break down, thickening the mixture into a creamy consistency.
- Do not stir during cooking.
+ Show details− Hide details
Ready when: Lentils are completely tender and have mostly dissolved; the mixture is thick and creamy, not soupy
Tip: If your slow cooker runs hot, check at 3.5 hours. Lentils should be fully broken down and the texture should resemble a thick stew or dal, not a soup.
4
Finish and garnish
- Turn off the slow cooker.
- Drizzle the olive oil over the top of the lentil mixture and gently fold it in with a spoon.
- Taste and adjust seasoning with additional salt or molasses if desired (the mixture should be savory with a subtle molasses sweetness).
- Spoon into serving bowls and top generously with toasted walnuts, fresh pomegranate seeds, and cilantro if using.
+ Show details− Hide details
Tip: Add pomegranate seeds only at serving time—they will lose their brightness if mixed in while the lentils are still hot. The contrast of warm lentils with cool, juicy pomegranate is part of the appeal.

Good to know

Tips

Red lentils break down into a creamy consistency naturally—this is intentional and creates a dal-like texture, not a soup. If you prefer a thinner consistency, add an extra ½ cup (120 ml) broth.
Slow cooker temperatures vary widely. If your lentils seem soupy after 4 hours, remove the lid and cook on LOW for another 30 minutes to evaporate excess liquid.
Pomegranate seeds (arils) can stain; remove any white pith before serving as it tastes bitter.
Make this the day before a holiday meal—it actually deepens in flavor after a day in the fridge and reheats beautifully.

Make ahead

Prepare the lentil mixture (through step 2) up to 8 hours ahead. Cover and refrigerate, then add to the slow cooker and cook as directed. You can also toast the walnuts and remove pomegranate seeds 2 days in advance; store separately in airtight containers.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it has thickened too much. Freeze for up to 3 months (freeze walnuts and pomegranate separately and add fresh after thawing).

Substitutions

unsulfured molasses → honey or pure maple syrup. Use the same amount. Honey and maple syrup are lighter and slightly less earthy than molasses but provide similar sweetness and body.
fresh pomegranate seeds (arils) → dried cranberries or tart dried cherries. Use ½ cup (75 g), plumped in warm water for 5 minutes before serving. Adds tartness and festive color, though less juice.
raw walnut halves → pistachios or almonds. Toast and chop the same way. Almonds are milder; pistachios add a bright, slightly sweet note.
fresh cilantro leaves → mint or parsley. Mint adds cooling brightness; parsley is more neutral. Both work beautifully as a garnish.