Mustard Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of dish that feels both nourishing and genuinely exciting to eat. The dressing is built entirely from scratch — olive oil, fresh lemon juice, grated ginger, turmeric, cumin, and garlic — so there's no need to reach for a bottled vinaigrette that might sneak in unwanted ingredients. That matters more than it sounds, because so many store-bought dressings and spice blends contain mustard or mustard flour as a hidden emulsifier or flavor booster. Here, the dressing emulsifies beautifully on its own, and the turmeric gives it a gorgeous golden hue that coats every lentil. Crisp cucumber half-moons, fresh parsley, sliced scallion greens, and crunchy dry-roasted pumpkin seeds round out the bowl with layers of flavor and satisfying bite. A pinch of red pepper flakes at the end is optional but highly recommended if you like a little heat. It works equally well as a hearty lunch, a make-ahead side, or a protein-rich addition to a bigger spread.
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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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