High Fructose Corn Syrup Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

High Fructose Corn Syrup Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks like it took serious effort but comes together with nothing more than a pot, a bowl, and a whisk. Green or French lentils are simmered until just tender, then tossed in a cumin-and-turmeric-spiked lemon dressing that soaks into every bite. Crisp cucumber, juicy pomegranate arils, and torn fresh mint fold in at the end, giving you crunch, sweetness, and herby freshness all at once. One of the sneaky challenges with store-bought dressings and packaged grain salads is that high fructose corn syrup turns up in the most unexpected places — bottled vinaigrettes, flavored lentil pouches, even some pomegranate juice products. This recipe sidesteps all of that entirely, because every component is made from scratch using whole, unprocessed ingredients. Fresh lemon juice does the heavy lifting for brightness, and the pomegranate arils bring natural sweetness without any added syrups or sweeteners in sight. The result is a salad that's hearty enough to stand on its own as a meal but elegant enough to bring to a dinner table. Serve it right away for maximum crunch, or let it sit for a bit to let the dressing deepen — either way, it delivers.

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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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