Lactose Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Lactose 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 surprisingly little fuss. Green or French lentils hold their shape beautifully after cooking, giving you that satisfying bite alongside cool cucumber, juicy pomegranate arils, and a generous handful of fresh mint. The cumin-turmeric dressing made with olive oil and fresh lemon juice ties everything together with a warm, citrusy depth that feels anything but plain. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required — just wholesome, plant-based goodness from start to finish. It works equally well as a light main or a vibrant side, and the flavors actually deepen as it sits, making it a smart choice for meal prep or a make-ahead lunch. If you've ever found grain or legume salads a little boring, the pomegranate arils alone will change your mind — they add little bursts of sweetness that play perfectly against the savory 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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