Reviewed: Sep. 7, 2008

This was really good, I didn't have any fresh parsley so I substituted dried. My kids who normally like vegetables didn't care for it, but I will definitely make it again anyway.

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JapanAmy


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Reviewed: Jun. 28, 2008

When cleaning out cupboards I found way too many lentils and needed a warm weather use for them. I made the recipe just the way it is written. At first my family laughed at me for making lentil salad, but they ate it!

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LJOY


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Reviewed: Jun. 20, 2008

I thought this was bland. I doubt I would make it again.

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thomlynn61601


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Reviewed: May 15, 2008

More lemon! More pepper! Good basic flavors and an easy recipe make this great. I liked it better after it had been in the refrigerator for a little while and the flavors had settled.

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kwiteadali


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Reviewed: May 15, 2008

The first time, I made the recipe as written, and it was a 3 1/2. But since then I've made it just cooking the lentils, and putting everything else in raw, and we're enjoying it much better! It's nice served on a bed of lettuce.

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everydayisnew

	Cooking Level: Intermediate
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Reviewed: Feb. 20, 2008

Quick and easy...Already had the lentils so I sauteed carrots, celery and onions in olive oil....added other ingredients kicked in some tomatoes, red wine vinegar and a dash of curry powder. my first lentil salad was great! Thanks

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Jim


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Reviewed: Dec. 27, 2007

This was great!!! I served this over short grain brown rice and it was a big hit. I've already sent the recipe around to friends and family. I made the following changes: * I used 2 bay leaves. * I used 1/2 cup parsley. * I sprinkled salt, much less than 1 tsp. * I drizzled a little olive oil instead of using 1/4 cup.

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vegan_athlete


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Reviewed: Jul. 20, 2007

Forgot how good lentils are mixed in a salad. I served mine over cooked rice.

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Sueanne


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Reviewed: Jun. 26, 2007

I have made this countless times now and shared the recipe with so many people. I use a leek or two instead of the onion because my husband has onion sensitivities. My toddler even eats this! I have made it for several get-togethers, always a pleaser. In fact, I had it for lunch today. Thanks!!

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sweetginger

	Living In: Madison, Wisconsin, USA
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Reviewed: May 3, 2007

Great recipe! Because my wife is Spanish I added sliced black olives and peeled/cubed tomatoes.

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Eric


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Reviewed: Apr. 13, 2007

This recipe was very tasty. The only change I would make would be to use chicken broth instead of water to kick up the flavor a bit. My husband and I really like this!

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Jenny B

	Cooking Level: Expert
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Reviewed: Feb. 10, 2007

I boiled the ingredients in chicken stock and followed the recipe otherwise. Served it with grilled chicken. It was great!

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Donna


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Reviewed: Aug. 26, 2006

For meat-eaters, you can add a pound of cooked ground beef. But this recipe is amazing just as it is.

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Irishheart


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Reviewed: Jun. 11, 2006

This was a good recipe. We followed it except I added the celery a little before the end of the cooking time to make all the ingredients blend together. My husband enjoyed it and would like to make it again. At the advice of another reviewer we added cumin and curry powder and may add a little more next time. Overall, good recipe.

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Daniel den Hoed

	Cooking Level: Intermediate Home Town: Spijkenisse, Zuid-Holland, Netherlands
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Reviewed: Jun. 4, 2006

this is a good salad but I mix balsamic vinigar and some garlic rice vinigar and 2tbsp. of sugar with the oil. this makes it really yummy. I love this recipe for a summer side dish.

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PEETREE


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Reviewed: Jun. 2, 2006

This was very good. I added red wine vinegar to moisten it and add flavor. My husband finished it off and wanted more.

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davelp


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Reviewed: May 31, 2006

I would like to say that this salad kept me alive during finals week when my money at school had run out. Lentils were the cheapest thing I could eat without getting scurvy. A huge batch of this in the fridge was excellent to put on noodles, veggies, and in my tummy! Thanks for the recipe

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Gherkin

	Cooking Level: Intermediate Home Town: Prompton, Pennsylvania, USA Living In: Indiana, Pennsylvania, USA
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Reviewed: May 20, 2006

I love this! The only changes I made were; I used chicken broth (no salt/msg & fat free) instead of water and added extra celery at the end. The lentils took approximately 30 minutes to cook and I added extra broth 1/2 way through the cooking time.

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Amy V


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Reviewed: Mar. 27, 2006

This was great. The flavors really went together well. Next time, I might add a bit more garlic, and I will dice the celery into slightly larger pieces, since the crunchiness adds a nice texture contrast.

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Caroline


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