Macadamia 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 impressive but comes together with almost no fuss. Tender green lentils form the hearty base, dressed while still warm in a cumin-and-turmeric vinaigrette that soaks right in and gives every bite a warm, earthy depth. Crisp cucumber, juicy pomegranate arils, and a generous handful of torn mint then bring freshness and a little pop of sweetness that balances the savory dressing beautifully. Scallion greens and optional flat-leaf parsley round out the flavor without overwhelming the other ingredients. Tree nut allergies can make salads tricky when store-bought versions sneak in toasted nuts for crunch, but here the texture comes entirely from fresh produce and perfectly cooked lentils — no nuts needed, and nothing hidden. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables. Make a big batch and it holds up well, making it a genuinely useful recipe to have in your regular rotation.
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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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