Mediterranean Diet Friendly Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Mediterranean Diet Friendly Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with plant-based protein, this lentil salad is the kind of dish that looks like you spent hours on it but comes together with minimal effort. Green or French lentils hold their shape beautifully after cooking, giving every bite a satisfying, slightly firm texture that pairs perfectly with crisp cucumber and juicy pomegranate arils. The dressing — built on extra virgin olive oil, fresh lemon juice, cumin, and turmeric — is exactly the kind of bold, wholesome flavor profile that makes this style of eating so easy to love. Fresh mint and scallion greens add a cool, herby lift that keeps the whole bowl feeling light and vibrant. This is the kind of recipe that genuinely checks every box: legumes, healthy fats, fresh vegetables, and herbs all working together in one gorgeous bowl. It works just as well as a make-ahead lunch as it does alongside grilled fish or roasted vegetables at dinner. If you've been looking for a salad that actually keeps you full and tastes even better the next day, this is it.

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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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