Recipe by NOOSH
"A refreshing salad made with diced vegetables and lentils, perfect for a side dish or on its own. To add more freshness, add chopped mint to the salad."
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1 (15 ounce) can
lentils, drained and rinsed
red onion, diced
apple cider vinegar
fresh lime juice
salt and ground black pepper to taste
A very tasty salad. I LOVE persian food and I love lentils, so I was excited to try this combo. I went with NOOSH's suggestion to add fresh mint. I wasn't sure how much to add so at first I minced about 7-8 mint leaves. It gave just a slight hint of flavor (barely noticeable), so I added another 7-8 leaves and it was perfect! I highly recommend this addition. It gives the salad such a fresh flavor. I have a hard time getting hubby to eat any sort of salad, and with his first bite he said WOW, this is really good! The only change I made was to use way less red onion than called for. I ended up using about 1/4 onion, since most red onions are huge. Thanks for the recipe NOOSH!
This was really good. I drained off the excess dressing before I served it and added finely chopped mint (like other reviewers had suggested). The mint was a great additional and I will include it again.
Excellent use of fresh cucumbers from my garden. Next time, I might add garbanzo beans and some kalamata olives to it for a little more flair. Nice summer salad. Thanks!
I loved this refreshing salad!!! It was quick and easy to make!
Excellent! I have to admit to a couple of changes due to dietary requirements. I did not use canned lentils..I cooked my own to the tenderness I prefer and I used scallions instead of red onions.
This is a perfect summer salad..great for picnics and suitable for a vegan or gluten free diet..I will make this again and again.. maybe trying different salad dressings each time.. I'm a bit adventuresome..
I didn't have any mint available and ended up using cilantro, it still turned out amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Salad with a Persian Twist
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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