Used all raw ingredients (i did cook the beans) :) and added purple cabbage. Total deliciousness.... My new favorite salad.
Super! I made this delicious salad a couple days ago to take to a party. I made as stated except did not have parsley, so used about 1/2 cup chopped cilantro instead. One mistake I made was that the directions said to cook the lentils for about 20 minutes but the package said 35 to 40 minutes. I cooked mine for 35 and without stirring so the ones on the bottom were a bit mushier than I would have liked. Next time I will stick with the 20 to 25 minutes and stir the lentils once in a while. I love the dressing, too! Thanks for posting this great recipe, bluemoon downunder, I appreciate it!
Very unique salad. Super easy to put together. I think I may have added too much cinnamon. But, Hubby liked it anyway. I love that it can be served at room temp. Thanks for posting.
Reading the ingredients, I had serious reservations. First off, I don't even like parsley, but do know it is an often overlooked green that deserves more attention than it gets. Second, cinnamon? My fears were unfounded. This salad tastes great, and now that I have found it, this recipe will be made often. I followed it to the T, using Heinz salad vinegar and poupon mustard. By the way, for those like me who aren't metric savvy, 250 grams is about 1 cup. Thanks for an unusual, healthy, attractive and easy salad.
Up until tonight I thought my MIL made the best Lentil Salad, but not now! This was fantastic. Loved it!
Very simple to make, and quite delicious. I added a bit more garlic as well since my family loves it, but otherwise stayed true to recipe. I hadn't read other reviews first, so I used all of the dressing and it turned out to be a bit too much. Next time I will only add 1/2 or 1/3 of the dressing mix and save the rest for a green salad. Overall, it was a hit!
This is a good recipe. I had cooked my lentils over the weekend, so when I came home from work today the recipe came together in a snap. I used white vinegar and dijon mustard. The combination of lentils, carrots, and parsley are great, I could have used a bit more garlic. Easy to make and tasty. Especially good on a warm summer day. Thank you for posting.
This is one of the best recipes I have tried from this site! I used dried parsley and about 1/3 of the dressing (I suggest you add the dressing to taste). I also added a little bit of garlic to the dressing as recommended. Again an excellent vegan, gluten-free dish.
Delicious salad, I also added in some cubed feta cheese and 2 small cloves minced garlic into the dressing, the small addition of cinnamon really brings the dressing to life, thanks for sharing bluemoon!