
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 simmer until just tender, then get tossed in a cumin-and-turmeric-spiked lemon dressing that soaks right in as they cool. Crisp cucumber, juicy pomegranate arils, and torn fresh mint fold in at the end, giving every bite a pop of freshness against the earthy, spiced base. The scallion greens add a gentle bite without overpowering the more delicate flavors, and a handful of flat-leaf parsley rounds it all out beautifully if you have it on hand. Every single ingredient here is naturally plant-based and whole, so there's no need to scrutinize labels or swap anything out — it's just clean, honest food from start to finish. This one works equally well as a light main or a generous side, and it holds up well if you want to make it ahead and let the flavors deepen.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings














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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
