Nitrate & Nitrite 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. Tender green or French lentils form the hearty base, tossed in a cumin-and-turmeric dressing that's warm and citrusy all at once. Cool diced cucumber, juicy pomegranate arils, and torn fresh mint layer in crunch, sweetness, and a little herbal lift that makes every bite feel alive. For anyone navigating a diet free from nitrates and nitrites, this recipe is a natural fit — every single ingredient is a whole, unprocessed food with nothing cured, preserved, or packaged in a way that raises concern. No deli meats, no canned goods with questionable additives, just lentils, fresh produce, and pantry spices you can trust. The lemon-forward dressing doubles as a flavor brightener and a light preservative, keeping the salad tasting fresh whether you serve it immediately or let it sit for a bit. It works beautifully as a standalone lunch, a side at a dinner spread, or a make-ahead option that actually improves as the lentils soak up the dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!