Lupin Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Lupin Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with fresh flavor, this lentil salad is the kind of dish that looks impressive but comes together with minimal 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 torn mint. The cumin-and-turmeric dressing ties everything together with a warm, citrusy depth that makes each forkful feel a little more special than your average grain bowl situation. Lupin flour and lupin seeds have been quietly sneaking into more packaged foods and restaurant dishes lately, so building a hearty salad entirely from whole, unprocessed ingredients is a genuinely smart move. Every component here — lentils, fresh vegetables, herbs, and a simple olive oil and lemon dressing — is naturally free from that concern, no label-reading required. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch, because the flavors only get better as it sits.

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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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