11 Reviews of Lentil Salad -- in 4 Traditional Variations

From: Chef Kate

On Jun 13, 2008

I halved this and regret it! I made the Greek Variation and loved the mint in this salad. Next time, I'll make the full version and have a hard time picking a variation. Super recipe, Susie!

From: mamadelogan

On May 21, 2009

This was healthy, easy and super tasty. I used the cilantro with 1/4 tsp of cumin and 1/4 tsp of oregano, a 16oz box of chery tomatoes halved, fetta and kalamta olives. Sooo good! Thanks for posting, I plan on making this often.

From: *Parsley*

On Sep 1, 2008

Super salad! It's tasty and filling and quite healthy. I cut the amount of oil in half to cut some fat. The dressing was delicious and complimented the salad well. I sort of did the Greek variation by just adding the crumbled feta. I'd like to try the Ethiopian variation next. Thanx!

From: Georgiapea

On Jul 28, 2009

Super simple, quick and delicious. I made the Ethiopian version for lunch today. Thanks so much for posting - aren't lentils great!?

From: Rose M

On Jun 24, 2008

I made the salad without any of the variations. I really liked the flavour. The cumin and garlic are definitely not optional in my opinion. Very nice salad, I will definitely make this again.

From: Chasidar

On Nov 5, 2009

This one is a winner I adapted as follows: No Bay leaf I used about 1/2 a cup of fresh chopped parsley and cilantro. 2 parts parsley and one part cilantro I used regular onion and not a red onion, and two tomatoes

From: PaulaG

On Jul 8, 2008

DH wants to give this a 5+. I made the Greek variation and it was lovely. The recipe was reduced by half and I got 4 nice servings. I used fresh tomatoes and mint from the garden. The lentils were cooked in about 20 to 30 minutes in the rice cooker. Made for ZWT 4

From: Sweet Baboo

On Aug 24, 2008

I chose to make this recipe because I was having vegetarians visiting, and because it looked delicious. What I didn't expect was that the carnivores would find it equally wonderful. It makes a lot, which was a good thing because there wasn't a speck left-over. I made the Greek version, omitting the spearmint (didn't have any), and we all added some extra salt to our servings. My cheese-loving niece says that she is always up for more feta than a recipe calls for, but that can always be added as desired. My company gave this salad an enthusiastic 5 stars.

From: Kimmore

On Oct 14, 2009

I made this Ethiopian style and added shredded carrots. I found it didn't need any additional oil after the saute. We ate this on tortilla chips like a dip, yummy! Next up, tahini!

From: Sharon123

On Aug 24, 2008

I made this the original way and enjoyed it, and then added the Greek variation, and it was good too! I did use the lemon juice and added just a little balsamic vinegar too. thanks Susie!