Walnut Free Pomegranate & Mint Lentil Salad with Cucumber
Bright, jewel-toned, and packed with contrasting textures, this lentil salad is the kind of dish that looks impressive on a table but comes together with almost no fuss. Green or French lentils hold their shape beautifully after simmering, giving you a hearty base that soaks up the cumin-and-turmeric dressing without turning mushy. Crisp cucumber, juicy pomegranate arils, and torn fresh mint layer in freshness and a little sweetness that makes every bite feel lively. The lemon-forward dressing ties everything together with a brightness that keeps the earthy lentils from feeling heavy. For anyone navigating nut-free eating, salads can be a minefield of unexpected add-ins, but every single component here is straightforward and easy to verify — no trail mix toppings, no walnut-studded croutons, just clean, whole ingredients. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or flatbread. Make a big batch, because the flavors only get better as the salad sits and the dressing continues 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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