Great recipe! Very tasty lentil salad. I made as directed, including the optional bay leaf with the lentils and the optional feta cheese. Honestly I think the feta really balances it out, and wouldn't recommend that it be left out of the recipe. My only quibble is that you didn't include the cooking steps for the lentils and beets. I know how to do that, but a new chef might need a little more detail from a recipe. Thanks for sharing!!
This was surprisingly good. Next time will saute the onions. Love how easy and healthy it is! Thanks canthelpmyself....
This was an unusual taste for us, but we liked it well enough to try it again with some tweeks. We will sautee the onions next time and maybe add more beets. I used canned, sliced beets.
This is so fantastic! I just made it and couldn't wait to eat it!. I followed the recipe with two exceptions: I used 1/4 cup mint in place of the cilantro, and I sauteed the onions to soften then a bit. I used the feta, and I also roasted the beets. I served over mixed greens and shredded carrots and drizzled with white balsamic vinegar. Looking forward to lunch all week!
Dear husband really enjoyed this for his dinner tonight! I did not have any feta so I stopped by the grocery to pick some up so he could have it with the leftovers for lunch :) He's happy! Thanks canthelpmyself, made for PAC Spring 2009!
This is great!! I happened to have all the ingredients around the house which was awesome too!!! I have been waiting for a good recipe to try the du puy style lentils that I had gotten at Whole Foods and this was a good one!! I simmered the lentils in broth instead of water for more flavor and I was hoping they would keep their marbled green appearance and they do somewhat. I love the dressing on this; keeping with the French ingredients, I used Maille Old Style whole grain dijon mustard and it tasted fabulous in the mix! The sweetness of the beets and purple onion pair wonderfully with the herbs, garlic, and dressing! Thanks for posting this delicious recipe!