Seed Oil Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Seed Oil Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with fresh herbs, this lentil salad is the kind of dish that looks impressive but comes together with almost no effort. The dressing is built entirely on extra virgin olive oil and fresh lemon juice — no canola, no sunflower, no mystery blends — so you get all the richness and flavor without any of the refined oils that sneak into so many store-bought dressings and packaged salads. Green or French lentils hold their shape beautifully after cooking, giving the salad a satisfying, hearty base that soaks up the cumin and turmeric dressing in the best way. Crisp cucumber, juicy pomegranate arils, and torn mint leaves add pops of color and freshness that make every bite feel alive. The scallion greens keep things light and aromatic without overpowering the other flavors. It works equally well as a standalone lunch or a vibrant side alongside grilled proteins, and it actually gets better as it sits and the lentils absorb more of that lemony dressing.

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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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