Emulsifier Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Emulsifier Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with contrasting textures, this lentil salad is the kind of dish that looks like it took serious effort but comes together with refreshingly simple steps. Tender green lentils form the hearty base, while crisp cucumber, juicy pomegranate arils, and torn fresh mint bring a burst of color and freshness to every forkful. The dressing is where things get really smart — just olive oil, fresh lemon juice, cumin, and turmeric whisked together until slightly thickened, with zero need for store-bought emulsified condiments that often sneak in additives and stabilizers. That means every component here is completely whole and recognizable, which is exactly what you want when avoiding processed emulsifying agents. The warm earthiness of cumin and turmeric plays beautifully against the tart pomegranate and bright lemon, making this feel far more complex than its ingredient list suggests. It works equally well as a satisfying lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch and let it sit for a few minutes before serving — the lentils soak up the dressing and the flavors only get better.

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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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