Reviewed: Aug. 12, 2008

Only use half (or less) the oil.

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JULIECOOKS4U


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Reviewed: Aug. 2, 2008

This was good. My husband who "doesn't like lentils", ate it and didn't even notice they were there. I used the cilantro. I kept feeling like it needed some extra color. Maybe red peppers instead of green next time or possibly tomatoes.

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iceemama

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Jul. 30, 2008

FANTASTIC!! We loved this salad. I cut the recipe in half since I was only making for my husband and I (with some leftovers). Used orange pepper instead of green and unfortunately didn't have the lentils (I know, large component of the recipe, but I figured I would try with the other ingredients anyway!). I did cut the oil way down as I normally do with most oil/vinegar ratios and it was excellent. Wonderful flavours and will make again (using the lentils!).

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ANJACKSON

	Cooking Level: Intermediate Home Town: Pickering, Ontario, Canada Living In: Oshawa, Ontario, Canada
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Reviewed: Jul. 20, 2008

Yummo! Love this; it's going into our recipe book. Used 1/4 cup olive oil instead of the 1 cup veggie oil. Very tart, but all the flavors really come through without overwhelming each other. Refreshing!

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Silvire

	Cooking Level: Intermediate Home Town: Spartanburg, South Carolina, USA Living In: Union City, New Jersey, USA
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Reviewed: Jul. 16, 2008

This was a great healthy recipe and inexpensive too. I have made this several times as it is a great recipe for summer. I definitely prefer it with the cilantro instead of the parsley though and I also only add about 1/4 cup olive oil instead of the 1 cup recommended in the recipe. Yum! Thanks so much for posting.

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rccourtney

	Cooking Level: Intermediate
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Reviewed: Jul. 14, 2008

Very tasty. I substituted white wine vinegar and added garbanzo beans. As another reviewer said, this makes more than 8 servings.

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Wendy B

	Cooking Level: Intermediate Home Town: Plant City, Florida, USA Living In: Mulberry, Florida, USA
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Reviewed: Jun. 26, 2008

Oh ya, this was great! We ate them with whole wheat pita bread and squeezed some lemon on the salad after it was made. This was so good. I also only used about 1/4 cup of oil and that was enough.

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NADZ45


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Reviewed: Jun. 21, 2008

This is soooo good. I had to try it before it got to chill for 2 hours and even NOW it is DELICIOUS! I only made minor adjustments - I definitely recommend adding about a tbs of sugar, seems to intensify the right flavors. I also added garbanzo beans since I had them in the fridge and I used dry black beans instead of canned since I had made them the day before. ABSOLUTELY a winner. Kind of similar to 3 Bean Salad.. but BETTER! (didn't think that was possible). A KEEPER!

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Patti Jo L.

	Cooking Level: Expert Home Town: Fultonville, New York, USA Living In: Marion, Kentucky, USA
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Reviewed: Jun. 18, 2008

loved it. Added Celery, green and red pepper and extra mustard. Very tasty and delish wrapped up in a whole wheat pita for lunch the next day.

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DIANERATCHFORD

	Cooking Level: Expert Home Town: Streetsboro, Ohio, USA Living In: Akron, Ohio, USA
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Reviewed: Jun. 16, 2008

I made a double size batch for 8 (4 adults and 4 children ages 4-13). Everyone loved it and had 2nd and 3rd helpings, including my 11 year old son who had 3 helpings at dinner and then snuck another few spoonfuls while we were cleaning up after dinner. When adults and children all rave about a recipe, that's a winner. We will definitely be making this again.

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tsanders56


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Reviewed: Feb. 23, 2008

Scrumptious and very healthy. I was looking for a new way to eat lentils besides soup and this was a winner. I halved the recipe. I thought that the 1c. of oil was way too much. I only added 1 tblspn. of olive oil and it was more than plenty. I loved the flavors of the cumin and dijon mustard. Thanks!

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Oct. 15, 2007

great with grilled steak!

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stephanie


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Reviewed: Oct. 8, 2007

I followed the recipe as written, except I used extra virgin olive oil and red wine vinegar (because they were handy). It turned out amazingly well! I will definitely use the recipe and the simple dressing again.

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Chris

	Cooking Level: Intermediate Home Town: Charlotte, North Carolina, USA Living In: Cary, North Carolina, USA
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Reviewed: Jun. 26, 2007

This is very good. I added carrots--good either way.

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GoodFood4Life


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Reviewed: May 24, 2007

Great! I only added 1 Tbsp of olive oil, since I prefer a very low-fat diet. It was great just like that.

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Dana L

	Cooking Level: Intermediate Living In: Walnut Creek, California, USA
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Reviewed: Oct. 20, 2006

I love this recipe not only for the flavor, but for the health value as well. A big hit with my family because of the unique blend of flavors that work so well together. The cumin and dijon are key in tying everything together, so I wouldn't try to do without. I added another 1/2 cup of corn for color and flavor. Very very yummy.

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lunachick06

	Cooking Level: Beginning Home Town: Ukiah, California, USA
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