Reviewed: Apr. 14, 2012

Nice texture, healthy enough but bland - I doubled the lemon juice and it just seemed to disappear and leave very little taste of flavour.

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Reviewer:

dimples

Reviewed: Feb. 9, 2012

A great, easy recipe that doesn't require a bunch of meddling or corrections. The lemon gives it a nice kick, and the celery provides some nice crunch. Will try to serve it chilled next time. This would be a great dish for a picnic or entertaining because you can make it entirely in advance.

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Reviewer:

Ellen

Reviewed: Jan. 9, 2012

Love this! I make it with half the olive oil, often use dried parsley, and have found that yellow onion works very well when I don't have any red. I find it takes a bit of getting used to - most people can take it or leave it the first time they try it - but it really grows on a person. It's one of my favourite recipes.

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Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

This is pretty good! I recommend using Rice Wine Vinegar instead of lemon juice. I also added a diced cucumber which made the salad even better! This is a keeper! Thanks for sharing!

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Reviewer:

The Die Cut

Cooking Level: Expert

Reviewed: Jul. 26, 2011

Delicious! I added chopped tomatoes after cooking, added extra lemon juice, and served over lettuce with feta crumbles.

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Reviewer:

Adele

Reviewed: Jul. 26, 2011

The best! I've been trying different recipes for lentils for quite a while, and I feel that I've now found a keeper. I followed the recipe faithfully and felt that it needed a little adjusting at the end. The addition of some top quality balsamic vinegar beautifully brought it around to where I wanted it to be. Thanks, Jen, for sharing this!! I am intrigued by another reviewer's suggestion to only cook the lentils and then to add the other vegetables raw, I will try that or a variation of it next time.

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Reviewer:

Cooks4Fun

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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 16, 2011

This had a good flavor but I cooked my lentils for only 13 minutes and they turned to mush. I ended up serving the dish warm because of this. (I didn't think cold mushy lentils sounded too good). We liked it warm but I will make it again and only cook the lentils for about 10 minutes since 15-20 is way to long.

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Reviewer:

laurita

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jul. 12, 2011

Great base but I omitted celery and added cumin seeds, curry powder, juice of whole lemon, chopped fresh parsley, basil and thyme. TRULY AWESOME! Thanks for recipe.

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Reviewer:

Liza+Mum

Reviewed: Jun. 18, 2011

I served this to two people who had never eaten lentils, and it got very positive reviews. I made it the night before and served it chilled. Very aromatic!

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Reviewer:

MPEPLIN

Reviewed: Jun. 7, 2011

This recipe was perfect for a warm early summer evening. I substituted supermarket brown lentils, and only drizzled the finished salad with 2 TBS of Oil. We added some queso fresco (mexican fresh crumbling cheese) and this salad was amazing. Also, leftovers are great for lunch the next day. It keeps very well in the fridge. Such a wonderful quick and healthy recipe!

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