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.
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.
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.
Spoon lentil mixture onto baguette slices and top with POM Pomegranate Arils and chopped pistachios.
