Tree Nut Free Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of bowl that feels genuinely satisfying without being heavy. The dressing is where the magic happens — fresh ginger and ground turmeric give it a warm, golden depth, while lemon juice keeps everything lively and sharp. Green or French lentils hold their shape beautifully after cooking, so every forkful has a pleasant bite rather than turning mushy. Crisp cucumber half-moons and a handful of dry-roasted pumpkin seeds add crunch, and the scallion greens and flat-leaf parsley keep the whole thing feeling fresh and vibrant. Many salads in this flavor profile lean on cashews or almonds for that satisfying crunch, but pumpkin seeds do the job perfectly here — no tree nuts needed at any point in the recipe. It comes together with pantry staples and a quick simmer, making it an easy weeknight win or a standout dish to bring to a gathering.
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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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