Rice Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Rice 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 but comes together with minimal effort. Green or French lentils are simmered until just tender — firm enough to hold their shape and soak up the cumin-turmeric dressing without turning mushy. That dressing, built on fresh lemon juice and good olive oil, brings a citrusy warmth that ties every element together beautifully. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, keeping everything fresh and vibrant rather than heavy. Because the whole dish is built around lentils, vegetables, and pantry spices, there's no grain in sight — making it a genuinely satisfying option when you're navigating a rice-free lifestyle without wanting to feel like you're missing out. It works equally well as a light main or a generous side, and the flavors actually deepen as it sits, so leftovers are a real treat.

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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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