Low Sugar Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Tender green or French lentils form a hearty base, while crisp cucumber, juicy pomegranate arils, and a generous handful of fresh mint make every bite feel alive and refreshing. The dressing is a simple shake of olive oil, fresh lemon juice, cumin, and turmeric — nothing processed, nothing sweetened, just clean ingredients doing exactly what they should. That matters a lot when you're watching added sugars, because salad dressings and grain bowls from the store are notorious for sneaking in sweeteners you never asked for. Here, the natural tartness of the lemon and the bright pop of pomegranate do all the heavy lifting, so there's zero need for any added sweetness. Folding in the scallion greens and parsley at the end keeps the flavors fresh and layered rather than flat. It works beautifully as a light lunch, a side at a dinner party, or meal-prepped ahead and eaten straight from the fridge.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or french lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 english cucumber, diced (about 2 cups)
- ¾ cup pomegranate arils
- ½ cup fresh mint leaves, roughly torn
- 3 scallions (green tops only), thinly sliced
- ¼ cup flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the rinsed lentils, water, and ½ 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 any remaining water and spread the lentils on a large plate or sheet pan to cool for 10 minutes.
- 2
While the lentils cool, whisk together the olive oil, lemon juice, cumin, turmeric, black pepper, and ¼ tsp salt in a small bowl until the dressing is uniform and slightly thickened.
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