Lentil Salad with Balsamic Vinaigrette

This was so good! I did make 1 substitution: I used white onion instead of red (my BF hates onions so I hide/diminish them as much as possible). The cooking directions were spot on, and the leftovers are also delicious. I'm a fan of lentils in almost anything so this is definitely a keeper recipe.

• KCSFBay

• Oakland, CA

• 4/29/2015

I made this recipe exactly as written and it is absolutely delicious. I found that the cook time for the lentils was absolutely perfect. They were tender but still held their shape. This is a perfect side dish and was delicious warm, at room temp, and cold. Will be serving along broiled fish. Wonderful recipe!

• vanillablue

• Chicago

• 10/13/2014

I followed the 'general idea' of the recipe and used most of it's ingredients except for these changes: I doubled the amount of lentils, onions & mustard and quadroopled the amount of olive oil & Balsamic vinegar, I found the recipe needed the extra flavor and tanginess. I used Sweet Vidalia onions in place of red onions. I added carrots chopped small to the lentils and cooked them along with the lentils for extra nutrition. I heated up the oil by itself in a pan without the vinegar first and sweated 1/2 of the onions & garlic for a few minutes but did not cook the onions all the way through. I cooled the oil mixture to 'warm' and then added the vinegar & mustard. After mixing the sauce from the pan with the lentils I added the other half of the chopped raw Vidalia onions and the fresh parsley then tasted the salad for salt & pepper. I let the salad cool to room temp and served it on a plate along side some roasted cauliflower & Brussels sprouts topped with fresh bread crumbs toasted with olive oil on top for some crunch. My husband who had been skeptical about eating a' lentil salad' for dinner said it was 'delicious' and asked for seconds.This keeper is healthy, quick, tasty & inexpensive good for a lite summer meal or side dish.

• Me_Want_Chocolate

• 6/30/2014

I whole-heartedly agree with other reviewers -- this is easy, quick and delicious. I added chopped spinach and feta cheese to make it more of a meal. Great flavor, and it stand up when eaten cold the next day. Didn't use radicchio.

• laallen

• San Francisco, CA

• 7/8/2013

This is SO easy and VERY good. I had to stop myself from just eating out of the bowl. I did serve it on fresh chopped up spinach and added diced carrot and radish for color and to up the veggies. I'll make a bit more dressing next time. It's amazing - especially if you are careful not to overcook the lentils.

• awolfrum

• San Francisco, CA

• 1/14/2013

This is a very good salad - hearty and refreshing at the same time. I've made it a few times exactly as written except that I didn't serve it in radicchio leaves. I give it 3 forks for taste, plus 1 because it's so easy and healthy.

• Anonymous

• Los Angeles

• 8/11/2012

This salad is amazing. It's so tangy and rich and savory I have to restrain myself from sticking my head in the bowl and eating it all at once. I didn't have any parsley except dried (which I put in the boiling water with the lentils) so I added some snipped dill to the final product and it is MARVELOUS. It's great with some chicken sausage on top, too.

• sarrible

• New York, NY

• 4/13/2011

Just made this today with canned lentils, and it tastes good, if a little harsh. I taste the vinegar and the mustard and the onion individually, rather than blended together. Am hoping the flavors will meld a bit while this chills. Next time (and I do think I'll make it again), will try with a bit less onion and maybe some diced red pepper or diced celery, or (as a previous poster suggested) some chopped cooked red potato--which I bet would work really well with the other flavors.

• mariegrace

• Minneapolis, MN

• 2/13/2011

这是美味的,也是一个很好的base to work from. I particularly like it with shaved fennel and very, very thinly sliced radish (I also throw in some finely chopped fennel fronds). I really like the added crunch and colour and a little bit of bite. I really prefer it with green lentils (lentils de puy), however.

• phoebe16

• Toronto, Ontario

• 8/29/2010

I made this exactly as written. I feel that you cannot give an accurate rating if you make alterations the first time around. My red onion was a bit overpowering and I am not a mustard fan.I liked the dish, however my daughter absolutely loved it! It made quick easy meals to go. Her college mates were oogling over it too. I will make it again and again to make her happy!

• sucia

• Sandy, OR

• 4/11/2010

Always delicious (4th star for ease & healthfulness)! Like others, I cook the garlic, onion & herbs in with the vinegar; then for super ease, add to a package of prepared Trader Joe's lentils (in the produce section). I don't bother with lettuce cups - just add a handful of julienned radicchio & chopped avocado before serving for some bite and creaminess. Great picnic fare!

• Anonymous

• 4/21/2009

boo. I overcooked the lentils which made it way too mushy. not going to make this again.

• Anonymous

• nyc, ny

• 11/2/2008

This dish was good--not great. The parsley was a little overwhelming. I intend to try it again with cilantro instead of the parsley, and I have a feeling I will like it much more.

• Allison

• San Diego

• 8/6/2006

Why is this so delicious!?!?! It seems impossible that a dish this easy, cheap and nutritious could possibly taste so good. I didn't bother with radicchio leaves and just served myself a nice big plate for dinner.

• Anonymous

• New Haven, CT

• 8/3/2006

This is excellent as a base for steamed spinach with a bit of garlic and topped off with slightly heated goat cheese.

• parzmom

• Northbrook, IL

• 7/6/2006