Nutmeg Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of dish that feels both nourishing and exciting to eat. The dressing is where the magic happens ā fresh ginger and ground turmeric give it a warm, golden depth, while lemon juice keeps everything lively and light. Cumin and black pepper round out the flavor without any of the heavy, sweet-spiced notes that can sneak into so many lentil dishes. Crisp cucumber half-moons, fresh parsley, and sliced scallion greens add texture and color, and a handful of dry-roasted pumpkin seeds brings just enough crunch to make every bite interesting. The lentils are cooked simply in salted water until tender but still holding their shape, so the whole salad stays hearty rather than mushy. It works beautifully as a main, a side, or a make-ahead lunch that actually gets better as it sits and the dressing soaks in.
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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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