Reviewed: May 15, 2012

I really liked this refreshing & healthy salad. I added extra mustard, diced pepperoncini with seeds, and drizzled a little buffalo sauce in to kick up the flavor. It was delicious!

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Reviewer:

Elaine

Reviewed: Apr. 3, 2012

I liked it and would make this again. It doesn't take as long to cook as it says. I only cooked my lentils for 12-15 minutes. If I cooked it any longer it would turn to mush. I didn't add any sugar (by accident) and it was just fine without it. I actually like it heated up better than cold.

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Reviewer:

moonbug

Reviewed: Mar. 20, 2012

Loved it! Made a few mini changes. I used Stevia sugar substitute instead of sugar in the dressing and I used cherry tomatoes cut in half instead of a regular tomatoe diced. Very flavorful and healthy although next time I think I will add more veggies to this. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 19, 2012

Followed exactly, except instead of tomato I used 1 chopped apple as suggested by another reviewer (I was out of tomatoes). It tastes great after a night chilling in the fridge. Fresh and healthy and pretty too!

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Reviewer:

CalgaryJosie

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 20, 2011

I will make these again. I could not detect the lemon but I still enjoyed the dish. Thanks for sharing!

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Jul. 23, 2011

Cravably good! I like cilantro a bit more than parsley and cooked the lentils for 18 minutes with grand results. Thank you for making lentils fun again!

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Reviewer:

Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

Reviewed: Apr. 26, 2011

This was awesome! I would have given it 5 stars but as written the lentils are cooked too long! I have made a few changes based on what i had on hand. I used maple syrup (used half as much) instead of sugar and dried parsley in the dressing. Also I added 1/4C or so of cilantro chopped up for freshness, as that was what i had. So good!

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Reviewer:

shananananan

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Feb. 6, 2011

This is excellent! I didn't let the lentils sit for 30 minutes after cooking. I rinsed and drained them immediately and then added the dressing. I added additional salt and used finely minced white onions instead of green. I will make this again!

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Reviewer:

Chris

Cooking Level: Expert

Reviewed: Jan. 1, 2011

I thought this was OK. I felt this recipe lacked some flavor. If I were to make this again I would cook the lentils in vegetable broth instead of water. I would also use half the amount of olive oil.

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Reviewer:

Dawn

Reviewed: Aug. 8, 2010

Okay. Very French flavor. The title is misleading, as you can't taste the lemon in it at all. IMO, the parsley fights for dominance with the mustard flavor and jars the taste buds a bit.

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