Hazelnut Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of bowl that works just as well for a weekday lunch as it does alongside a bigger spread. The dressing is where the magic happens ā turmeric and freshly grated ginger give it a warm, golden punch that coats every lentil beautifully, while lemon juice keeps things lively and fresh. French or green lentils hold their shape after cooking, so you get real texture in every bite rather than a mushy mess. Crisp cucumber half-moons, scallion greens, and flat-leaf parsley add color and crunch, and dry-roasted pumpkin seeds bring a satisfying nuttiness without any tree nut concerns whatsoever. Every single ingredient here is straightforward and easy to verify, which means no label-reading anxiety and no worrying about shared processing facilities. A pinch of red pepper flakes at the end is optional but highly recommended if you like a little heat. This is wholesome, vibrant food that genuinely delivers on flavor.
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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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