Ginger Free Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with fresh flavors, this lentil salad is the kind of dish that looks impressive but comes together with very little fuss. Tender green or French lentils form a hearty base, dressed while still warm so they soak up every bit of the cumin-and-turmeric lemon vinaigrette. Juicy pomegranate arils add little bursts of sweetness, while cool diced cucumber and torn fresh mint keep each bite feeling light and refreshing. The scallion greens and optional parsley round things out with a gentle savory note that ties the whole bowl together beautifully. Many spiced salads and grain bowls lean heavily on ginger for warmth and depth, but this recipe builds its complexity entirely through cumin, turmeric, and bright lemon juice — no ginger required, and nothing feels missing. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or hunting for specialty substitutes. 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 it holds up well, making it a smart option for meal prep or a crowd-pleasing potluck contribution.
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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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