I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that's my fault. I added extra white balsamic vinegar. I like vinegar.
Very good salad. I double the amount and took it to a BBQ, everybody loved it. I used the pimentos, olive oil (infused with rosemary) and balsamic vinegar. Chilling time a must for flavors to blend. Thank you Winkki.
Winkki, thanks for a great dish, I knew you wouldn't disappoint! I used brown lentils and olive oil and added some mixed Italian herbs after reading your comments. I agree most definitely with Aunt Cookie that the pimientos really make a difference, colour-wise. This was so easy to make and great-tasting - a five-star addition to my lunchbox, I'm putting it on high rotation!
This was a very nice, VERY inexpensive salad to make. I added some more Italian spices and used olive oil, as suggested by winkki. I also added the onion to the boiling lentils at the very end, just to blanch them a little. I used the optional pimientos and I recommend them...they add some color to the salad. Thanks for sharing this recipe!