Paraben Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of bowl that feels as good as it tastes. Every ingredient here is a whole, recognizable food — green lentils, fresh cucumber, herbs, pumpkin seeds, and a punchy dressing built from olive oil, lemon juice, and real grated ginger — which is exactly what you want when you're being careful about synthetic additives and preservatives hiding in packaged foods. The turmeric and cumin give the dressing a warm golden hue and a depth of flavor that makes this feel far more complex than the effort involved. Cooking the lentils from scratch and letting them cool before tossing means they hold their shape beautifully and soak up every bit of that zesty, spiced dressing. The cucumber adds a cool crunch, the parsley keeps things fresh and bright, and the dry-roasted pumpkin seeds bring a satisfying nuttiness to each bite. It works equally well as a light lunch on its own or as a hearty side alongside grilled proteins or flatbread. Clean ingredients, bold flavor, and zero guesswork about what's actually in your food — this one earns a permanent spot in the rotation.
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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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