Yeast Free Pomegranate & Mint Lentil Salad with Cucumber

Total time50 min

Prep time15 min

Cook time25 min

4.6

(14)

Yeast Free Pomegranate & Mint Lentil Salad with Cucumber

This vibrant salad is a celebration of fresh, whole ingredients — tender lentils tossed in a bright lemon and olive oil dressing, then piled high with crisp cucumber, jewel-like pomegranate arils, and fragrant torn mint. The combination of cumin and turmeric in the dressing gives every bite a warm, earthy depth that keeps things interesting without overwhelming the freshness of the herbs and fruit. Because the entire dish is built around naturally fermentation-free ingredients — legumes, vegetables, citrus, and spices — there's no need to swap anything out or second-guess a label. Lentils are a fantastic base here: they hold their shape beautifully after cooking and soak up the dressing without turning mushy, making the texture just as satisfying as the flavor. The pomegranate arils add little bursts of sweetness and a gorgeous pop of color that makes this salad feel genuinely special, whether you're packing it for lunch or setting it out for guests. It comes together with minimal fuss and tastes even better after the flavors have had a few minutes to meld, so don't rush the final fold.

About Fig

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 →

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.

Want the full recipe?

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