Reviewed: May 11, 2012

I agree with another poster - the 1 cup of green onion should be green pepper. Also, I did not have dill seed and I don't think it mattered. Excellent Recipe! Just the right amount of flavor. At first I was concerned that there was not enough dressing, but after it sat for a awhile and soaked it up it was perfect. I bought it to a picnic and it was a big hit.

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Reviewer:

kcoito

Reviewed: Apr. 30, 2012

Delicious! Made it just as the recipe says, but added some green pepper where it calls for green onion x 2 and only used about 3/4 C lentils since we ran out. Super easy -- definitely make it again!

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Reviewer:

PinkBadgers

Reviewed: Apr. 28, 2012

This salad is pretty good. I omitted feta cheese and added olives, it was good.

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Reviewer:

hmjtmom

Reviewed: May 18, 2011

This was delicious! I added some chopped seeded cucumber and tomato and a couple cloves of garlic run through a press. I also used lemon juice and the grated zest of one lemon instead of vinegar and because I'm on Weight Watchers, I reduced to oil to 1 tablespoon and that seemed to be enough. I don't care for feta so I left it out. My husband, who isn't a fan of either bulgur or lentils had two helpings and said he was pleasantly surprised that it was so good. Thanks for the post, Laura, this will definitely be a dish I'll make again!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 21, 2011

If you like lentils, this is a really easy and refreshing salad. I used green pepper and tomato and it was great.

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5 users found this review helpful

Reviewer:

b.stebick

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 22, 2010

Delicious salad, and healthy too!!! It was super quick to prepare, and I didn't change a thing. Thanks!

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7 users found this review helpful

Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Nov. 9, 2010

Simple to make and adaptable to any veggies you want to add. I used red lentils for color and added chopped tomatoes and olives. I skipped the basil because I liked the flavor of the dill by itself. I make a batch (4 servings worth) on the weekend and have a healthy grab and go lunch to take to work during the week.

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Reviewer:

peebsy weebsy

Cooking Level: Expert

Reviewed: Aug. 25, 2010

Delicious. I used fresh basil instead of dried, but made no other changes.

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7 users found this review helpful

Reviewer:

kyle and robin

Reviewed: Aug. 2, 2010

This is wonderful! The dressing really makes it.

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Reviewer:

lilmsm

Reviewed: Aug. 25, 2009

This is a great recipe, but..! I rated it lower because I had to do so much afterwards to get it to where I wanted it to be. I made it per the receipt except that I used 2 tsp dill seed instead of the TBS. Later I added more oil & vinegar (about a heavy T each), 4 stalks celery (a GREAT help!), 1 T green hot sauce (not very hot), about a t. Kosher salt, doubled the spring onions, and zest and juice of a lemon (might not do that next time, just more vinegar instead). I can see adding diced, seeded tomatoes and seeded cucumber if it will be consumed soon and not kept for days, but I probably won't do that - would be good though. Minced bacon? Heresy but tasty. My chef/neighbor taster liked it before I adjusted the seasoning. So, perhaps I am Chopped Liver. May change my profile name to that. Bon appétit.

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