Cinnamon Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Cinnamon 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 on the table but comes together with minimal fuss. Tender green or French lentils form the hearty base, tossed in a lemony cumin-and-turmeric dressing that's bold without being overpowering. Juicy pomegranate arils add little bursts of sweetness, while crisp cucumber and torn fresh mint keep every bite feeling light and refreshing. The scallion greens and optional parsley round things out with a gentle savory note that ties the whole bowl together. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find — the warm depth here comes entirely from cumin and turmeric, with no cinnamon anywhere in the ingredient list. Every component is straightforward and easy to verify, so there's no second-guessing labels or worrying about blended spice mixes that sneak in unexpected ingredients. The dressing is whisked together from scratch in minutes, giving you full control over exactly what goes into it. Serve it as a main, a side, or a make-ahead lunch — the lentils hold up beautifully after the dressing soaks in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!