Cashew Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Cashew 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 you spent hours on it but comes together with minimal fuss. Green or French lentils are simmered until just tender — firm enough to hold their shape and soak up every bit of the cumin-turmeric dressing without turning mushy. That dressing, built from olive oil and fresh lemon juice, brings a citrusy punch that ties the whole bowl together beautifully. Crisp cucumber, juicy pomegranate arils, and torn mint leaves add freshness and color in every single bite. Because every ingredient here is whole and straightforward — no sauces, no spice blends, no packaged shortcuts — there's zero guesswork about what's actually in your bowl, which is a genuine relief when you're navigating nut-related concerns at the grocery store. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch, because this one only gets better as it sits and the flavors meld.

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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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