Lactose Free Turmeric-Ginger Lentil & Cucumber Salad
This vibrant, plant-powered salad is the kind of dish that looks impressive on the table and tastes even better than it looks. Earthy lentils soak up a bold dressing built on fresh lemon juice, grated ginger, and ground turmeric, giving every bite a warm, golden depth that feels anything but plain. Cool cucumber half-moons and a handful of fresh parsley keep things bright and crisp, while dry-roasted pumpkin seeds add a satisfying crunch in the final toss. The entire dressing is built from olive oil and citrus, so there is absolutely nothing dairy-derived hiding in it ā no butter, no cream, no hidden milk solids to second-guess. That makes it a genuinely easy choice for anyone managing lactose sensitivity without wanting to sacrifice bold, layered flavor. It works beautifully as a hearty lunch on its own or as a side that holds up well if you need to make it a little ahead of time.
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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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