Low Sugar Turmeric-Ginger Lentil & Cucumber Salad
This salad is a vibrant, feel-good bowl that earns its bold color honestly — no shortcuts, no sweeteners, just turmeric and fresh ginger doing all the heavy lifting. The dressing is built entirely from pantry staples like olive oil, lemon juice, cumin, and garlic, so there's nothing hidden in there that could sneak in unwanted sweetness. Cool, crisp cucumber and fresh parsley keep things light and refreshing, while dry-roasted pumpkin seeds add a satisfying crunch that makes this feel like a real meal rather than a side dish. French or green lentils hold their shape beautifully after cooking, giving the salad a hearty, protein-rich base that stays satisfying long after the last bite. The bright, citrusy dressing soaks into the lentils as they cool, so every forkful is deeply flavored without relying on anything sweet to balance it out. It's the kind of recipe that proves eating without added sugar doesn't mean eating without excitement — this one is genuinely craveable.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or french lentils, rinsed
- 3 cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely minced
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ½ cup fresh flat-leaf parsley, roughly chopped
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted pumpkin seeds
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 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, turmeric, grated ginger, garlic, cumin, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform in color and the oil is fully emulsified.
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