Pescatarian Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Pescatarian Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that makes people stop and ask what's in it. Green or French lentils hold their shape beautifully after cooking, giving you that satisfying bite that softer legumes just can't deliver. The dressing — built on olive oil, fresh lemon juice, cumin, and turmeric — soaks into the warm lentils as they cool, layering in warmth and citrus before the fresh ingredients even hit the bowl. Then comes the good stuff: crisp cucumber, juicy pomegranate arils, and torn mint that make every forkful feel alive. Scallion greens add a gentle sharpness without overpowering the herbs, and a handful of flat-leaf parsley rounds things out if you want even more freshness. Everything here is naturally plant-forward and completely free of meat, making it an effortless fit for anyone eating seafood but skipping land animals — no substitutions or workarounds needed. It works as a hearty standalone lunch or a stunning side alongside grilled fish.

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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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