Eggless Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Eggless Pomegranate & Mint Lentil Salad with Cucumber

This salad is a bright, jewel-toned bowl that earns its place at any table — tender lentils tossed in a cumin-turmeric dressing, then layered with crisp cucumber, bursts of pomegranate, and handfuls of fresh mint. The combination of earthy and citrusy flavors is genuinely addictive, and the pomegranate arils add little pops of sweetness that make every bite feel a little celebratory. Because the whole dish is built around pantry staples and fresh produce, there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds or substitutions required. The lemon-forward dressing does double duty, soaking into the lentils as they cool so the flavor runs all the way through rather than just sitting on top. Spreading the cooked lentils out to cool before dressing them is a small but smart step that keeps the texture firm and the salad from turning mushy. It works beautifully as a standalone lunch, a hearty side, or something to meal-prep at the start of the week since the flavors only deepen as it sits.

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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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