This became an instant hit the minute I served it. Since then I've made it three times. The lentils are really not the star in this meal, but rather the bits that bind the veggies together. Also, we found that the basic recipe as a side dish lasted for at least 10 people!

Yum yum yum. This is a perfect summer salad recipe. I substituted red bell pepper for the yellow, which tastes just fine, but I would use the yellow pepper for sure if I were presenting for company or potluck because of the color of the salad.

This is an extremely flavourful recipe! I made it without realizing I didn't have garbanzo beans on hand. I also left out the chilis and used only one type of pepper as well as a normal onion opposed to a green one... and I love it. Delicious!

I'm rating it four stars because I did some tweaking. It tasted really awesome, though. I cooked the lentils in vegetable broth and probably used 2 cups of water total. I used the whole can of garbanzo beans and omitted the green & yellow pepper and replaced the olive oil with walnut oil. I subbed parsley for cilantro and add 2 tsp. of Bragg's Liquid Aminos (salt replacer). I also didn't use the whole lemon juice called out for and added a tsp. of garlic powder.

This could use some pizazz, but I like the ingredients and dressing.

BLAND, though visually and texturally appealing. If you're still determined to make this, then you'll want to DOUBLE the lentils and dress it up with some additional flavor (try balsamic vinegar, pepper, garlic powder, cumin and feta cheese) as it really doesn't taste like anything as-is. In fact, you may as well skip the olive oil and lime juice in favor of a tasty dressing instead. Meh.

This is one of the best vegetarian recipes I have ever had!!! So fresh and so many vibrant colors and flavors. I put a little fresh feta on top and added allspice and cumin to the lime juice/oil. Mmmmmm!

I made a few changes- I used a can of diced tomatoes with green chilies to replace the tomatoes and chilies, then I added a second can of dice tomatoes (With no salt). I used a green, orange and red pepper, and then put in/ nibbled on another orange pepper. Not sure how much I used all together, it's always hard to tell in my kitchen! I used a whole can of garbanzo beans. I didn't have any olive oil, so I left that out. SUPER easy to make, very tasty! The flavors were awesome, and I love the crunch of the peppers and the texture the lentils and garbanzo beans added. I LOVED it. THEN! I took the left overs and put them in a flour tortilla with baby spinach leaves and had a super tasty burrito for dinner tonight. The salad tasted so great after sitting for a day in the fridge. Everything just blended together perfectly. I think that the next time I make this I will make extra for a burrito or two, and I think I might make some flax seed tortillas. Definitely, definitely making this again.

This was very tasty. I did follow some customized suggestions by adding turmeric, cayenne pepper and curry powder. The lime juice and all of the fresh ingredients, especially the cilantro gave it a wonderful flavor. I'll be making this again and I'm especially looking forward to making it this summer when the vegetables are seasonal. Thank you Hetal.

Loved this!!! we didn't have any green chillies or coriander so used red chilli and baby spinach. It was nice and spicey