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!
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!
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'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. :)
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...
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.
I loved this refreshing salad!!! It was quick and easy to make!
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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