Seed Oil Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and genuinely satisfying, this lentil and cucumber salad is the kind of bowl that feels like a full meal without any heavy lifting. The dressing is built entirely on extra virgin olive oil and fresh lemon juice — no canola, no soybean oil, no mystery blends — so you know exactly what you're eating and why it tastes so clean. Ground turmeric and freshly grated ginger give the whole thing a warm, golden glow and a subtle heat that plays beautifully against the cool crunch of English cucumber and crisp scallion greens. French or green lentils hold their shape after cooking, which means every forkful has real texture rather than turning into mush. Dry-roasted pumpkin seeds add a nutty finish and a satisfying bite that rounds out the salad without relying on any processed additions. Everything comes together with a quick toss, and the lentils soak up that turmeric-lemon dressing as they cool, making the flavors even more cohesive by the time it hits the table. It's the kind of recipe you'll come back to on repeat because it's simple, nourishing, and genuinely delicious.
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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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