Barley Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Barley Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with contrasting textures, this lentil salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Green or French lentils hold their shape beautifully after cooking, so every forkful has that satisfying bite rather than turning to mush. The dressing — built on olive oil, fresh lemon juice, cumin, and turmeric — soaks into the warm lentils as they cool, layering in warmth and citrus before the fresh ingredients even hit the bowl. Then come the real showstoppers: crisp cucumber, juicy pomegranate arils, and torn mint leaves that make the whole thing pop with color and freshness. For anyone navigating grain sensitivities, this salad is naturally built around whole, unprocessed ingredients with zero grains in sight — no hidden fillers, no ambiguous starches, just clean and vibrant produce. It works equally well as a light lunch on its own or as a stunning side alongside grilled proteins or roasted vegetables. Make a big batch and it keeps well, getting even more flavorful as the dressing continues to meld with the lentils.

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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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