Chicken Free Turmeric-Ginger Lentil & Cucumber Salad

Total time50 min

Prep time15 min

Cook time25 min

4.8

(18)

Chicken Free Turmeric-Ginger Lentil & Cucumber Salad

Earthy lentils, crisp cucumber, and a boldly spiced dressing come together in a salad that feels both nourishing and genuinely exciting to eat. The dressing is the real star here — fresh lemon juice, grated ginger, and ground turmeric create a bright, golden coating that soaks into the lentils beautifully as they cool. Green or French lentils are the right call for this kind of dish because they stay firm and hold their shape after cooking, giving every bite real texture rather than mush. Scallion greens, flat-leaf parsley, and dry-roasted pumpkin seeds add layers of freshness and crunch that keep the whole bowl lively. This is exactly the kind of plant-forward recipe that proves you don't need any animal protein to build something deeply satisfying and full of flavor. It works just as well as a make-ahead lunch as it does alongside a bigger spread, and the dressing only gets better as it sits.

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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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