Lentil Salad with a Persian Twist Recipe - Allrecipes.com
Lentil Salad with a Persian Twist Recipe
  • READY IN 30 mins

Lentil Salad with a Persian Twist

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    30 mins

Directions

  1. Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.
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Reviews More Reviews

Feb 27, 2013

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!

 
Jul 27, 2014

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..

 
Aug 03, 2014

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!

 
Apr 19, 2015

I've never been a big fan of lentils, but in heart of being healthier, am looking for healthier ideas. This recipe was very good. I used dry green lentil cooked to package specifications and I think I made too much but adjusted the ingredients to compensate. I added much more seasoning than listed (that is, tarragon, mint, and other Mediterranean spices) and also added seasoned rice wine vinegar in addition to the apple cider vinegar. I would make this salad frequently! Even my husband, who likes lentils less than I, liked this salad. I believe this recipe could be tweaked to any taste. I highly recommend trying this recipe, even if you don't think you like lentils. Like me, you might be surprised. :)

 
Sep 10, 2014

This was SO GOOD!! If I'd had leftovers I would've eaten it for breakfast. I used cooked dried lentils and red wine vinegar and totally forgot to add oil, but I didn't miss it (and I like oil!) thinking I might add pita chips next time, like fattoush...

 
Aug 17, 2014

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.

 
Jul 27, 2014

I loved this refreshing salad!!! It was quick and easy to make!

 
Jul 04, 2014

I didn't have any mint available and ended up using cilantro, it still turned out amazing.

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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