Carrageenan Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Carrageenan 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 surprisingly little 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 dressing — built from olive oil, lemon juice, cumin, and turmeric — is whisked together in minutes and soaks into the lentils as they cool, layering in warmth and brightness without any processed additives. For anyone navigating carrageenan concerns, this recipe is a natural fit: every single ingredient is a whole food or a simple pantry staple, with zero need for packaged dressings, dairy alternatives, or processed condiments that commonly sneak that additive in. The scallion greens and torn parsley add a fresh, herby finish that keeps the whole bowl feeling light even though the lentils make it genuinely filling. It works beautifully as a main, a side, or something you meal-prep on Sunday and eat straight from the fridge all week.

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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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