Tree Nut 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 minimal fuss. Green or French lentils simmer until just tender, then get tossed in a cumin-turmeric vinaigrette that's sharp with lemon and rounded out by good olive oil. Crisp cucumber, juicy pomegranate arils, and torn mint leaves fold in at the end, giving every bite a mix of textures and a pop of sweetness that feels genuinely exciting. The whole thing is built entirely from whole grains, fresh produce, and pantry spices — no nuts hiding in a sauce or dressing, no cross-contact worries from a store-bought shortcut. It's naturally hearty enough to stand alone as a light lunch or works beautifully alongside grilled proteins and roasted vegetables. Scallion greens and optional parsley round out the herby freshness without overwhelming the other flavors. Make a big batch, because this salad holds up well and tastes even better after the dressing has had a little time to soak in.
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Learn more →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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