Wheat Free Pomegranate & Mint Lentil Salad with Cucumber
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 lemon dressing that soaks into every bite. Juicy pomegranate arils add little bursts of sweetness, while cool diced cucumber and torn fresh mint keep things light and refreshing. Every single ingredient here is naturally free from wheat, so there's no need to audit labels or swap anything out — it just works as written. The dressing relies on olive oil and fresh lemon juice rather than any soy sauce or vinegar blends that can hide gluten, which makes it genuinely worry-free. This one is equally at home as a weeknight main or a showstopper side at a dinner party, and it holds up beautifully if you want to make it ahead and let the flavors deepen.
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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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