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Mushroom and Lentil Bruschetta

Mushroom and Lentil Bruschetta

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  1. Combine POM Wonderful 100% Pomegranate Juice and water in a medium saucepan. Add lentils and bring to a boil, then simmer until tender, about 15 to 20 minutes. Stir in ¾ teaspoon of salt.
  2. In a nonstick skillet, sauté garlic in olive oil over medium heat. After 1 minute, add shallots and thyme. Cook until shallots have softened, about 7 minutes.
  3. Add mushrooms and cook until they release some liquid. Then add the kale, cooking until kale is tender, about 3 minutes. Add the Marsala and the cooked lentils; stir to combine and cook for another 3 minutes.
  4. Spoon lentil mixture onto baguette slices and top with POM Pomegranate Arils and chopped pistachios.


  • ½ cup POM Wonderful 100% Pomegranate Juice
  • ½ cup POM Pomegranate Arils
  • ½ cup lentils
  • 1 cup water
  • ¾ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • ½ cup shallot, diced
  • 1 tablespoon thyme leaves
  • 4 oz. cremini or button mushrooms, sliced
  • 3 cups kale, finely chopped
  • 2 tablespoons Marsala wine
  • 1 baguette, sliced and toasted
  • ¼ cup Wonderful Pistachios, chopped

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit