Cinnamon 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 leans hard on fresh ginger, turmeric, and cumin ā warm, aromatic flavors that deliver serious depth without a trace of cinnamon anywhere in the recipe. That matters more than it sounds, because so many spiced lentil dishes default to warming blends that sneak cinnamon in, making them off-limits for anyone who needs to avoid it. Here, every ingredient is straightforward and easy to verify, so there's no guesswork at the table. The lentils are simmered until just tender, then tossed while still slightly warm so they soak up every bit of that lemony, ginger-forward dressing. Crunchy pumpkin seeds and fresh parsley finish things off with texture and brightness. It works as a hearty lunch on its own or as a standout side alongside grilled proteins or flatbread.
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Learn more āIngredients
4 servings
For the lentils
- 1 cup green or french lentils, rinsed
- 3 cups water
- Ā½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely minced
- Ā½ tsp ground cumin
- Ā¼ tsp black pepper
- Ā¼ tsp salt
For the salad
- 1 english cucumber, halved lengthwise and sliced into half-moons
- Ā½ cup fresh flat-leaf parsley, roughly chopped
- 3 scallions (green tops only), thinly sliced
- Ā¼ cup dry-roasted pumpkin seeds
- Ā¼ 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, 20ā25 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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