Anti Inflammatory Turmeric-Ginger Lentil & Cucumber Salad
This salad is a powerhouse of flavor and color — earthy lentils, crisp cucumber half-moons, bright parsley, and a golden dressing that smells incredible the moment you whisk it together. The dressing is where the real magic happens: fresh-grated ginger and ground turmeric combine with lemon juice and extra virgin olive oil to create something vibrant and deeply savory, while black pepper helps the turmeric do its thing. Cumin adds a warm, slightly smoky undertone that ties every element together without overwhelming the freshness of the vegetables. Dry-roasted pumpkin seeds scattered on top give each bite a satisfying crunch and a little extra nutrition. The lentils are cooked just until tender so they hold their shape and soak up the dressing beautifully rather than turning to mush. It comes together in well under an hour, serves four, and works equally well as a main or a hearty side — and it actually gets better as it sits, making it a smart choice for meal prep or a make-ahead lunch.
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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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