BHA & BHT Free Turmeric-Ginger Lentil & Cucumber Salad

Total time50 min

Prep time15 min

Cook time25 min

4.8

(18)

BHA & BHT Free Turmeric-Ginger Lentil & Cucumber Salad

Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of bowl that feels genuinely nourishing without any effort to make it seem that way. The dressing is where the magic happens — fresh lemon juice, grated ginger, and ground turmeric come together with olive oil, garlic, and cumin into something vibrant and deeply savory. Because every single ingredient here is whole and unprocessed, you sidestep the preservatives that sneak into so many bottled dressings and packaged grain mixes. Cooking the lentils from scratch and letting them cool before tossing means they hold their shape beautifully and soak up every bit of that golden dressing. Crisp cucumber half-moons, fresh flat-leaf parsley, and scallion greens keep things light and refreshing, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. It works equally well as a hearty lunch on its own or as a side alongside grilled proteins. A pinch of red pepper flakes at the end is optional, but highly recommended if you like a little heat cutting through the citrus.

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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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