Pistachio 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 bring a warm, golden depth, while lemon juice keeps everything lively and fresh. Green or French lentils are simmered just until tender so they hold their shape, giving the salad a satisfying bite rather than a mushy base. Crisp cucumber half-moons, chopped flat-leaf parsley, and sliced scallion greens add layers of color and crunch, while dry-roasted pumpkin seeds bring a toasty richness that makes every forkful interesting. For anyone navigating tree nut allergies or sensitivities, this recipe is a great find — every ingredient is straightforward, and there's no need to swap or substitute anything to make it work. It comes together with simple pantry staples and fresh produce, so it's just as practical for a weeknight as it is impressive enough to bring to a gathering. Serve it right away or let it sit for a bit — the lentils only get better as they soak up that golden dressing.
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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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