Citric Acid Free Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Tender green lentils form the hearty base, while cool diced cucumber, ruby pomegranate arils, and torn fresh mint make every bite feel refreshing and alive. The dressing leans on fresh-squeezed lemon juice rather than any processed citric acid additives, which is exactly what makes this recipe a reliable choice when you need to avoid manufactured acid preservatives hiding in bottled dressings and packaged seasonings. Cumin and turmeric add warm, earthy depth without overwhelming the natural sweetness of the pomegranate, and the scallion greens keep things light and aromatic. Because every component here is whole and unprocessed, you can feel confident about what's actually going into the bowl. It works beautifully as a standalone lunch, a side alongside grilled proteins, or even packed up for a picnic — and it holds up well after the dressing has had a few minutes to soak into the lentils.
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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.
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