Chestnut Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Chestnut Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with fresh flavor, this lentil salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Green or French lentils hold their shape beautifully after cooking, giving every forkful a satisfying bite that softer legumes just can't deliver. 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 brightness before the fresh ingredients even hit the bowl. Then come the real showstoppers: crisp cucumber, ruby-red pomegranate arils, and torn mint leaves that make the whole salad pop with color and contrast. Scallion greens and optional parsley round things out with a gentle savory note that keeps the flavors balanced rather than sweet. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. It works equally well as a light lunch, a make-ahead side for a dinner spread, or a hearty base for a bigger grain bowl.

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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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