Chicken Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Chicken Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks impressive but comes together with minimal effort. 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 on fresh lemon juice and good olive oil, is punchy and aromatic in the best way. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, giving you crunch, sweetness, and herby freshness in every single bite. The scallion greens add a gentle sharpness that ties everything together without overpowering the more delicate flavors. Every ingredient here is entirely plant-based, so there's no need to swap or substitute a thing — it's naturally free of any poultry without sacrificing even a hint of satisfaction or protein. Serve it at room temperature straight from the bowl, or let it chill for a bit and watch the flavors deepen even further.

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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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