Reviewed: May 30, 2009

The sprouted lentils took two days to make. Which wouldn't be that big of a deal if the salad was superlative. It's not. I told my husband "this tastes healthy" which isn't a complement.

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4 users found this review helpful

Reviewer:

therach12

Reviewed: Apr. 16, 2009

Cucumbers weren't available, so I substituted asparagus, which was in season. I liked making the sprouts, and I liked the combination of flavors in this salad. Quite tasty!

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5 users found this review helpful

Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 2, 2009

Healthy and delicious. Don't be tempted to make more of the dressing. The amount is perfect.

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6 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Jan. 9, 2009

Me and everyone at work loves this.

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3 users found this review helpful

Reviewer:

MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Dec. 13, 2008

I love sprouted-lentil salads, and this is a good one. The curry adds an interesting flavor, but it made the salad a bit gritty. I used fresh oregano and added a grated daikon radish along with the red radishes. I think some minced shallot would be a good addition.

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4 users found this review helpful