Alpha Gal Friendly Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Alpha Gal Friendly Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks impressive 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 fresh mint. The cumin-turmeric dressing ties everything together with warm, earthy depth and a hit of brightness from fresh lemon juice — no bottled shortcuts needed. For anyone navigating alpha-gal syndrome, this salad is a genuinely easy win: every single ingredient is plant-based and naturally free from mammalian meat, dairy, or gelatin, so there's no need to scrutinize labels or worry about hidden animal products sneaking in. It's also a great make-ahead option since the lentils can be cooked and dressed ahead of time, letting the flavors deepen before you fold in the fresh herbs and cucumber. Serve it as a light main or a vibrant side — either way, it's the kind of recipe that earns a permanent spot in your rotation.

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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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