Vegan Turmeric-Ginger Lentil & Cucumber Salad
Bright, earthy, and packed with texture, this lentil and cucumber salad is the kind of bowl that makes plant-based eating feel genuinely exciting rather than like a compromise. Green or French lentils are simmered just until tender so they hold their shape, giving the whole dish a satisfying chew that heavier grain salads often miss. The dressing is where things really come alive — fresh lemon juice, grated ginger, ground turmeric, and cumin come together into something bold and golden that coats every lentil beautifully. Cool cucumber half-moons, fresh parsley, and sliced scallion greens add crunch and brightness, while dry-roasted pumpkin seeds bring a nutty finish that makes each bite feel complete. Every single ingredient here is naturally free of animal products, so there's no swapping, substituting, or second-guessing — just straightforward, vibrant cooking. A pinch of red pepper flakes at the end is optional, but it adds a welcome little kick if you're into heat. This one works just as well packed for lunch the next day as it does served fresh, since the lentils only get better as they soak up the 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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