Sesame Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Sesame Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Green or French lentils hold their shape beautifully after simmering, giving you that satisfying bite that softer legumes just can't deliver. The dressing — built on fresh lemon juice, cumin, and turmeric — soaks into the warm lentils as they cool, layering in warmth and citrusy depth before a single vegetable hits the bowl. Then come the real showstoppers: juicy pomegranate arils that burst with sweetness, crisp cucumber, and torn fresh mint that makes the whole thing taste alive. Scallion greens and optional parsley round out the freshness without overwhelming the other flavors. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — no tahini, no sesame oil, no hidden seeds, just clean whole-food ingredients that are easy to verify. It works equally well as a light main or a generous side, 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
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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