Carrageenan Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of dish that feels both nourishing and genuinely exciting to eat. The dressing is where the magic happens — fresh ginger and ground turmeric give it a warm, golden depth, while lemon juice and cumin keep things lively and bright. Tender lentils soak up every bit of that flavor, and the crisp cucumber, fresh parsley, and scallion greens add a cool, herby contrast that makes each bite feel balanced. Dry-roasted pumpkin seeds bring a satisfying crunch that ties the whole bowl together. For anyone navigating carrageenan concerns, packaged salad dressings and processed condiments are often where that additive sneaks in — but this dressing is built entirely from scratch with olive oil, lemon juice, and spices, so there's nothing hidden to worry about. Every ingredient here is whole and straightforward, which means you get full control without sacrificing any flavor. It works beautifully as a hearty lunch, a make-ahead side for a weeknight dinner, or something to bring to a gathering where you want a dish that's as crowd-pleasing as it is clean.
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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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