Almond Free Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with fresh flavor, this lentil salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Green or French lentils hold their shape beautifully after cooking, giving you that satisfying bite alongside cool cucumber, juicy pomegranate arils, and a generous handful of torn mint. The cumin and turmeric dressing ties everything together with a warm, earthy depth that makes each forkful feel a little more interesting than your average grain bowl. For anyone navigating nut-free eating, this recipe is a genuinely easy win — every single ingredient is naturally free from almonds and tree nut concerns, with no swaps or substitutions required. Store-bought salads and dressings can be a minefield of hidden nut oils or shared-facility warnings, so having a go-to recipe built entirely from whole, simple ingredients is a real relief. It works beautifully as a light lunch on its own, a side dish alongside grilled proteins, or even meal-prepped ahead since the lentils soak up the lemony dressing even more overnight.
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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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