7 Reviews

I'd like to give this a 3 1/2 stars - nice, and I'll definitely make it again. I used red onion as it was all I had, and in the future I'll either use brown onion or only very briefly cook the red. I'll use less olive oil in the dressing, and probably add some lemon juice. I used white wine vinegar instead of red and was very happy with this. I overcooked the lentils this time round, so next time will make sure they're out by 30 mins. Overall, a tasty dish. It made 3 smallish serves (4 as a side / lunch, 2 as a large meal).

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sjroelandts July 10, 2010

I served this warm with morrocan chicken and morrocan carrot salad. I loved it and so did the kids.

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aprilfl514 January 16, 2009

A lovely fresh tasting salad and so good for you too. The dressing is very mild but lovely and I used spring onions but I think red onions would work better. Thanks for a no-guilt lunch!

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**Mandy** September 25, 2008

Wow, this is a really good salad. The whole combination was wonderful, there was so much flavor. Thanks so much for posting this is a keeper.

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kelly in TO September 30, 2007

This salad is fabulous!! I couldn't find 'Puy' lentils...but followed the rest of the ingredients exactly as written!! Delicious!! I was a little concerned about the cumin, for some reason I thought you had to use chili powder when using cumin...silly me!! Wonderful flavors! Thank you!!

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katie in the UP September 04, 2006

I like a lentil salad and this was nice. I was cooking my lentils when I looked in my fridge and noticed DH had not purchased spinach! So, I had to make this without the spinach....so sad. I sprinkled some manchego cheese over the top to try to compensate for not having the spinach, and that was good too, but I know it would have been better if I had the spinach.

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Ms*Bindy April 12, 2006
Lentil and Spinach Salad With Onion, Cumin and Garlic