BHA & BHT Free 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 nothing more than a pot, a bowl, and a whisk. Green or French lentils are simmered until just tender so they hold their shape, then tossed while still warm in a cumin-and-turmeric dressing built from fresh lemon juice and extra virgin olive oil — every ingredient exactly what it says it is, with no synthetic preservatives hiding anywhere in the mix. That matters more than it might seem, because BHA and BHT are common additives in packaged salad dressings, flavored oils, and even some spice blends, making a homemade approach like this one genuinely worth the small extra effort. Diced cucumber adds cool crunch, pomegranate arils bring little bursts of tart sweetness, and torn fresh mint lifts the whole thing with an herby brightness that bottled dressings simply can't replicate. Scallion greens and optional flat-leaf parsley round out the flavor without overwhelming the balance. It works beautifully as a standalone lunch, a hearty side, or a make-ahead dish that actually gets better as the dressing soaks into the lentils.
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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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