Artificial Food Coloring Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of bowl that looks as good as it tastes — and every bit of that golden color comes straight from ground turmeric and fresh ginger, not a drop of artificial dye. That's a bigger deal than it sounds, because packaged salad kits and bottled dressings are notorious for sneaking in synthetic colorants to make things look more vibrant. Here, the vivid hue is completely natural, and the flavor backs it up with warm spice, bright lemon, and a gentle kick from cumin and black pepper. Crisp English cucumber, fresh flat-leaf parsley, and scallion greens keep things light and refreshing, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. The lentils are simmered until just tender so they hold their shape and soak up that emulsified olive oil dressing beautifully. It works equally well as a hearty lunch on its own or as a side dish that can hold its own next to just about anything off the grill. Simple ingredients, zero synthetic additives, and a whole lot of flavor — this one earns a permanent spot in the rotation.
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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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