Pecan Free Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with fresh flavor, 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 simmer until just tender, then get tossed in a cumin-and-turmeric vinaigrette that's punchy with fresh lemon juice and good olive oil. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, giving every bite a mix of textures and a pop of brightness that feels genuinely exciting. Tree nut allergies can make salads tricky when store-bought versions sneak in candied pecans or mixed nut toppings, but every ingredient here is straightforward and easy to verify. The whole thing is built from pantry staples and fresh produce, so there's no guesswork about what's in it. It works beautifully as a light lunch, a side dish at a dinner party, or meal-prepped ahead since the lentils hold up well after dressing. Finish with a little extra lemon if you want more zing — it's hard to go wrong.
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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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