Nutmeg Free Pomegranate & Mint Lentil Salad with Cucumber
This salad is a bright, jewel-toned bowl that manages to feel both hearty and refreshing at the same time. Tender green lentils soak up a zippy lemon and olive oil dressing spiced with cumin and turmeric, creating a savory base that's anything but boring. Crisp cucumber, bursts of pomegranate, and handfuls of fresh mint and scallion greens pile on top for color, crunch, and a little sweetness in every bite. Many spice blends and pre-made dressings sneak in warm spices that aren't always welcome, but this recipe keeps full control by building its own dressing from scratch with clearly listed individual spices. The whole thing comes together in one bowl with minimal fuss — just simmer the lentils, whisk the dressing, and fold everything together. It works beautifully as a standalone lunch or alongside grilled proteins, and the flavors actually deepen as it sits, making it a smart make-ahead option for the week.
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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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