Celery Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Celery Free Pomegranate & Mint Lentil Salad with Cucumber

This vibrant lentil salad is a feast for the eyes and the palate — jewel-bright pomegranate arils, cool diced cucumber, and torn fresh mint all tumble together over hearty green lentils for something that feels genuinely special. The cumin-turmeric dressing brings a warm, earthy depth that balances beautifully against the pop of citrus and the sweet-tart burst of pomegranate in every bite. Because the whole dish is built from whole ingredients — legumes, fresh produce, herbs, and a simple olive oil and lemon dressing — there's no need to scrutinize labels for hidden fillers or allergens. Scallion greens stand in where other recipes might lean on aromatic vegetables that don't work for everyone, keeping the flavor bright and layered without any compromise. The lentils are cooked low and slow until just tender, then spread out to cool so they stay firm and soak up the dressing rather than turning mushy. It works equally well as a light main or a generous side, and the flavors only deepen as it sits, making it a smart choice for meal prep or a make-ahead lunch.

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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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