Anti Inflammatory Pomegranate & Mint Lentil Salad with Cucumber
This salad is a genuinely beautiful thing — jewel-bright pomegranate arils scattered through earthy lentils, cool cucumber, and a generous handful of fresh mint that makes every bite feel alive. The dressing is where the real magic happens: extra virgin olive oil and fresh lemon juice carry ground turmeric and cumin, two spices with serious anti-inflammatory credentials, along with a crack of black pepper that helps the whole thing sing. Lentils are one of the most powerful plant-based ingredients you can build a meal around, delivering fiber and protein while keeping the dish completely wholesome and satisfying. Spreading the cooked lentils out to cool before dressing them is a small step that pays off big — it keeps the texture firm and lets every grain soak up that golden, citrusy coating without going mushy. The scallion greens add a gentle bite without overwhelming the herbs, and the optional parsley pushes the freshness even further if you have it on hand. It comes together in well under an hour and serves four, making it an easy choice for a weeknight dinner or a make-ahead lunch that actually gets better as it sits.
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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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