Shellfish Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Shellfish Free Pomegranate & Mint Lentil Salad with Cucumber

Bright, jewel-toned, and packed with fresh flavor, 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 cooking, giving you that satisfying bite that softer legumes just can't deliver. The dressing — built on olive oil, fresh lemon juice, cumin, and turmeric — soaks into the warm lentils as they cool, so every forkful is deeply seasoned rather than just coated on the surface. Crisp cucumber, juicy pomegranate arils, and torn fresh mint then layer in contrasting textures and a pop of sweetness that makes the whole bowl feel alive. Scallion greens keep things light and fresh without overpowering the other flavors, and a handful of flat-leaf parsley adds an herby finish if you want it. Every single ingredient here is naturally free of shellfish and seafood, so there's no label-scanning or substitution anxiety — just clean, wholesome produce and pantry staples doing their thing. It works equally well as a make-ahead lunch, a vibrant side at dinner, or the kind of potluck contribution that disappears fast.

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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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