Wheat 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 heaviness. Green or French lentils hold their shape beautifully after cooking, giving you that hearty, protein-packed base that keeps you full long after the last forkful. The dressing is where things really come alive — fresh lemon juice, grated ginger, ground turmeric, and cumin come together into something vibrant and deeply aromatic that coats every lentil perfectly. Crisp cucumber half-moons, fresh parsley, scallion greens, and crunchy pumpkin seeds add layers of texture and freshness that make each bite interesting. Every single ingredient here is naturally free from wheat and gluten-containing grains, so there's no need to swap anything out or second-guess a label — it's just clean, whole food from start to finish. This is also a great make-ahead option since the lentils can be cooked and dressed ahead of time, letting the flavors deepen before you add the fresh vegetables right before serving. Whether you're packing it for lunch or bringing it to a gathering, it's the kind of dish that quietly impresses everyone at the table.
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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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