Coconut Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Coconut 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 surprisingly little fuss. Green or French lentils hold their shape beautifully after simmering, giving you that satisfying bite that softer legumes just can't deliver. The dressing — built on fresh lemon juice, olive oil, cumin, and turmeric — soaks into the lentils as they cool, layering in warmth and citrusy depth before the fresh ingredients even hit the bowl. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, turning every forkful into something genuinely exciting. Every single ingredient here is straightforward and naturally free from coconut in any form — no sneaky coconut aminos, coconut oil, or coconut-based dressings that can quietly show up in similar recipes. It works equally well as a light main or a generous side, and the flavors actually improve 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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