Gelatin 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 without requiring much effort at all. Green or French lentils simmer until just tender, then get tossed in a cumin-and-turmeric-spiked lemon dressing that soaks right in as everything cools. Crisp cucumber, juicy pomegranate arils, and a generous handful of fresh mint make every bite feel refreshing and alive. Many packaged salads and store-bought dressings sneak in gelatin-based thickeners or additives, but every component here is straightforwardly plant-based and whole — nothing hidden, nothing processed. The dressing comes together with a quick whisk of olive oil, lemon juice, and spices, so you're fully in control of what goes into the bowl. It works beautifully as a light lunch, a vibrant side, or something to meal-prep ahead since the flavors only deepen as it sits.
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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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