Reviewed: Nov. 10, 2009

Good, but not out of this world.

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JPhoto

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Reviewed: Aug. 28, 2009

Even my boyfriend, who doesn't particularly like lentils, loved this! I did leave out the carrots and used lime juice instead of lemon juice since I'm allergic to lemons.

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Lamia

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Reviewed: Jul. 23, 2009

I'm making this for the third time in two weeks. It's easy and my whole household enjoys it. I used green lentils instead of brown. Otherwise I followed the recipe. We don't like waiting for it to chill either so we tried it warm, liked it and decided that we can have it warm on the first day and if there are leftovers we'll have those chilled.

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MEMEWEBER

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Reviewed: Jul. 17, 2009

I added tomatoes which made the dish so much better....next time I may try it with cilantro and play around with seasonings. All around, I was pleased with the crisp and refreshing taste...perfect for a summer side dish!

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Erin Emily's Eats

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Reviewed: Jun. 5, 2009

This was a pretty tasty salad. I liked the combination of flavors, but it wasn't quite flavorful enough. I liked the crunch that the celery gave to the salad; I also liked that the other vegetables were cooked with the lentils and spices for more flavor. Although this salad is a little bland, it is very healthy, so thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 23, 2008

I liked this quite a bit. I usually like spicy food on a regular basis and this was a good change. It is simple flavors yet tasty. I made it twice before and the second time I think the lentils were overcooked so it was not that great but the first time was perfect. I used red lentils. I like the celery added at the end after the lentils are cooked bc it adds a contrasting crunch to the rest. If you like super spice dishes this is not for you. It is simple yet flavorful in my opinion. It's a keeper for me.

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ecty

Cooking Level: Beginning

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Reviewed: Nov. 6, 2008

Something I will fix again. I used 2 cups beluga lentils instead of 1 cup brown, a healthy dose of italian seasoning instead of just thyme, plus some cumin and paprika. I decided to cook the celery in with the lentils instead of adding them cold afterwards and I'm glad I did. The vinaigrette is good, but once I mixed a little bit of lentils with it, I decided that I liked the lentils better without it. But all is not lost! I'll just use it for a salad.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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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. 18, 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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