Pork Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Pork Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with contrasting textures, this lentil salad is the kind of dish that looks impressive on a table but comes together with minimal effort. Earthy green or French lentils form the hearty base, cooked just until tender so they hold their shape and soak up every bit of the cumin-turmeric dressing without turning mushy. That dressing — built on fresh lemon juice and good olive oil — is punchy and aromatic, doing a lot of the heavy lifting in terms of flavor. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, giving you freshness and a little sweetness in every bite. Every single ingredient here is naturally free from pork and pork derivatives, so there's no label-scanning or substitution stress involved — just clean, wholesome cooking from start to finish. It works beautifully as a standalone lunch, a side dish alongside grilled proteins, or even meal-prepped ahead since the lentils hold up well after dressing. This is the kind of salad that converts people who think salads can't be satisfying.

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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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