MSG Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

MSG 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 simmering, giving you that satisfying bite that pairs perfectly with crisp cucumber and juicy pomegranate arils. The dressing is built entirely from whole, recognizable ingredients — fresh lemon juice, extra virgin olive oil, cumin, and turmeric — so there's zero guesswork about what's going into your bowl. For anyone navigating flavor enhancers and additives in packaged foods, cooking from scratch like this is the cleanest path forward, and this recipe makes it genuinely easy. Fresh mint and scallion greens lift the whole thing with an herby brightness that feels almost fancy. It works beautifully as a light lunch, a hearty side, or a make-ahead dish that actually gets better as the lentils soak up the 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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