MSG Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of dish that looks impressive but comes together with pantry staples and a little fresh produce. The dressing is built entirely from scratch — olive oil, fresh lemon juice, grated ginger, turmeric, cumin, and garlic — so every bit of flavor comes from real ingredients with nothing hidden inside a packet or seasoning blend. That matters a lot when you're trying to avoid monosodium glutamate, since so many store-bought dressings and spice mixes sneak it in under names that are easy to miss on a label. Here, you control everything from start to finish. The turmeric gives the lentils a gorgeous golden hue, while the ginger adds a gentle warmth that plays beautifully against the cool crunch of English cucumber and the brightness of fresh parsley. Dry-roasted pumpkin seeds bring a satisfying nuttiness and a little texture to every bite. It works equally well as a hearty lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables.
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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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