Hazelnut Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Hazelnut 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 you spent hours on it but comes together with minimal effort. Tender green lentils form the hearty base, soaking up a cumin-and-turmeric-spiked lemon dressing that's bold without being heavy. Juicy pomegranate arils burst against cool cucumber and fragrant torn mint, making every forkful feel fresh and a little celebratory. The ingredient list is entirely whole foods — lentils, fresh produce, olive oil, and spices — so there's no need to scrutinize labels for hidden nut derivatives or shared-facility warnings. Tree nut allergies can make grain salads and dressed legume dishes tricky when packaged dressings or specialty toppings sneak in unexpected ingredients, but everything here is straightforward and easy to verify. It works beautifully as a light lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch and let it sit for a bit — the flavors only get better as the lentils absorb the dressing.

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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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