17 Reviews of Lebanese Lentil Salad

From: Renee Gahan

On Jul 19, 2005

Cooking lentils on low heat will help them keep their structure. It takes a little longer, but it will keep them from turning into dal. Also, french lentils are smaller and fatter than other lentils (ie: most lentils you find in the supermarket). French lentils are used when you want to keep them whole for salads and such. I have done the low heat on regular lentils, and it works for me. Also, salting your water before you bring the lentils to a boil can help them keep their shape.

From: Stardustannie

On Aug 20, 2005

A very refreshing salad that's easy to throw together....would be made quicker with the use of canned lentils. I had it for lunch with some nice home made bread...YUMMO! Can’t wait till the BBQ season now, it'll be a great addition to the salad table.

From: Chrissyo

On Sep 4, 2005

I agree. This is a very refreshing salad. Instructions were easy to follow and so easy to put together. I was a real hit with the family. It was such a light meal to have; get filling. I served this with spinach salad and Greek Potatoes - Greek Potatoes (Oven-Roasted and Delicious!). Thank you for sharing your recipe with us.

From: Just Call Me Martha

On May 27, 2004

This salad is wonderful! I cheated though and used canned lentils because I was in a hurry and it was fine. The fresh mint, lemon and garlic is a wonderful combination and the feta cheese just tops it off. I will be making this again and again for sure. It would be great for a pot-luck too, because it's a little out-of-the-ordinary and there's not likely to be two lentil salads. Thanks Mindy!

From: 857484

On Jun 12, 2008

The girlfriend was so-so on this, but I enjoyed it. I think it would make a healthy and economical addition to a BBQ or picnic. The meat-eaters in out family LOVE grilled lamb and I bet that this would be a hit as a side dish.

From: Uh Oh Maggie is Cooking

On Feb 3, 2008

Great recipe! We really enjoyed this, but it was strong enough (in a good and bold kind of way) that I think next time I'd plan on getting more servings out of this as smaller side dishes. Still, so delicious, and the mint was really a great touch. Thank you!

From: A la Carte

On Jul 14, 2005

Okay, this is awesome! The flavors are fantastic. BUT, HELP - my lentils went all mushy. Did I overcook, or are they supposed to be mushy (like dahl)??

From: Nose

On Jul 5, 2005

This is delicious; I've had the recipe for a while and made it several times (most recently for a 4th of July barbecue) and everyone who tries it is impressed. I really like the flavor of the mint. This time, I found there was too much dressing (I think this may be in part because I didn't use the full amount of cheese), so if your measurements are a bit loose, it might be a good idea to whisk those ingredients together and then add as needed. I've successfully used balsamic vinegar instead of lemon juice; it's a different flavor, but still very tasty.

From: BonnieZ

On Apr 11, 2005

This is a superb salad, one that I am sure to make often. The ingredients while simplistic prefectly blend with each other. Wouldn't change a thing. Thank you Mindy for sharing this wonderful recipe.

From: JustJanS

On Oct 13, 2005

Taking note of Stardustannie's review, I used tinned lentils, which made it so quick to make for lunch today. A nice blend of salty, sour sweet from the capsicum and an interesting mix of textures. I would have enjoyed maybe half the capsicum and a tomato in it.