*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to cook. It is a fabulous recipe to make in advance, and lasts quite a while. One of my family's favorites - thanks!
This was delicious! I made this once following the recipe and we thought it was good. I tried it again and added a few things. Instead of olive oil I used fat free italian dressing. I also added a tablespoon of apple cider vinegar and 2 diced tomatoes. Yum!
So good I made it twice this week! I didn't use the Bay Leaf or the Celery as I had none but I did add a couple of pinches of Celery Seed which seemed to really boost the flavor. I also made extra dressing as it was a little dry at first. I used Puy Lentils(French) and it was fabulous!!!
5 stars when made with raw vegetables. I made it once as written and then again by cooking the lentils only with the bay leaf and keeping the rest of the ingredients raw. I liked it much better with the fresh raw ingredients. I use about half the onion and garlic called for though. Love the fresh lemon juice and olive oil dressing and have at times sub'd out the lemon juice for red wine vinegar! Seasoning/spice can be altered to taste and additional fresh raw veggies can be added as well. I enjoy this salad and make it often. The plus is it is healthy and good for you!
This is an easy tasty alternative to the standard salad fare. I loved the tangy lemon juice mixed with the olive oil. A great combination! It's great for making early in the morning for an afternoon or evening meal and tastes great the next day. A wonderful recipe!
This was excellent! My husband and I enjoyed it as a main dish and we liked it so much we ate it for breakfast the next day. Color texture and flavor are all wonderful. I like to serve it with whole-wheat pita bread.