Vegetarian Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with texture, this lentil salad is the kind of dish that makes people stop and ask what's in it. Green or French lentils are simmered until just tender, then tossed while still warm in a cumin-and-turmeric dressing that soaks right in and builds serious depth of flavor. Crisp cucumber, juicy pomegranate arils, and a generous handful of torn fresh mint bring freshness and crunch to every forkful, while scallion greens and optional parsley round out the herby brightness. The whole thing comes together in one bowl with no fancy equipment and no fuss. It's naturally protein-rich and completely plant-based, so it works as a satisfying main or a stunning side without any substitutions or workarounds. Serve it right away for maximum crunch, or let it sit for a bit — the lentils only get better as they absorb the lemony dressing.
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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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