Lentil Salad with a Persian Twist Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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...
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Reviewed: 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.
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Reviewed: Aug. 3, 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!
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Cooking Level: Intermediate

Home Town: Bad Axe, Michigan, USA
Reviewed: Jul. 27, 2014
I loved this refreshing salad!!! It was quick and easy to make!
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Reviewed: 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..
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Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

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Reviewed: Jul. 4, 2014
I didn't have any mint available and ended up using cilantro, it still turned out amazing.
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Reviewed: 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!
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Photo by LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada
Living In: Aurora, Illinois, USA


 
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