Rye Free Turmeric-Ginger Lentil & Cucumber Salad

Total time50 min

Prep time15 min

Cook time25 min

Rye Free Turmeric-Ginger Lentil & Cucumber Salad

This vibrant salad is a serious crowd-pleaser — hearty lentils tossed with crisp cucumber, fresh parsley, and crunchy pumpkin seeds, all tied together with a boldly spiced dressing that smells as good as it tastes. The turmeric and freshly grated ginger give the whole bowl a warm, golden glow, while the lemon juice keeps things bright and lively. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. The lentils are simmered until tender but still holding their shape, which means you get satisfying texture in every bite rather than a mushy pile. Letting them cool before adding the dressing is a small step that makes a big difference, helping each lentil soak up all that cumin-and-garlic goodness without turning soft. It comes together easily and travels well, making it just as at home in a weekday lunch container as it is on a dinner table. A pinch of red pepper flakes at the end is optional, but highly recommended if you like a little heat cutting through the earthiness.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!