Rye Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

Rye 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 like it took serious effort but comes together with surprisingly little fuss. Green or French lentils hold their shape beautifully after simmering, giving you that satisfying bite alongside cool cucumber, juicy pomegranate arils, and a generous handful of fresh mint. The dressing — built on olive oil, lemon juice, cumin, and turmeric — ties everything together with a warm, citrusy depth that feels anything but ordinary. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out to keep it safe for those avoiding rye and related grains. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables. The trick of spreading the cooked lentils out to cool before dressing them is a small step that makes a big difference, keeping the salad fresh and the lentils from turning mushy. Make a big batch — it holds up well and the flavors only get better as it sits.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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