Pecan 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 where the magic happens — turmeric and freshly grated ginger give it a warm, golden depth, while lemon juice keeps everything lively and fresh. Green or French lentils hold their shape beautifully after simmering, so every bite has a satisfying bite rather than turning mushy. Crisp cucumber half-moons, chopped flat-leaf parsley, and sliced scallion greens add color and crunch, while dry-roasted pumpkin seeds bring a toasty richness that rounds out the whole bowl. For anyone navigating tree nut concerns, this recipe is completely built without them — no swaps needed, no label-reading required, just straightforward whole-food ingredients from start to finish. It comes together in one bowl once the lentils cool, making cleanup minimal and the whole process surprisingly low-effort. Serve it at room temperature as a main, pack it for lunch the next day, or bring it to a potluck where it will absolutely hold its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!