By bluemoon downunder on June 02, 2006
Photo by mersaydees
Photo by mersaydees
"Adapted from a recipe found on the germanculture.com website, and posted for the 2006 Zaar World Tour. The recipe did not specify what sort of vinegar or mustard, so use your favourites."
Serving Size: 1 (130 g)
Servings Per Recipe: 4
"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."
"Used all raw ingredients (i did cook the beans) :) and added purple cabbage. Total deliciousness.... My new favorite 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!"
"I really liked this very healthful salad. I wouldn't hesitate to bring it to a potluck. It also makes a great lunch and is my kind of snack fare! Thanks, BlueMoonDownUnder! Made for Zaar Stars!"
"This was a refreshing and very filling salad. I will also use this dressing for salads and coleslaw."
"I thought this was good, but my family wasn't sold on it. Thank you for posting."
"I really liked this. I cooked the lentils a little too long, though, so it was a bit mushy (my fault). :( I'm not sure I care for the sugar either, so maybe next time I'll leave it out and see if I like it better that way. Overall, tasty and very easy - great for summer in 100+ degree Texas!"
"I made this last night and actually chilled it before serving. The mustard was a stone ground mustard and a white wine vinegar was used. I did not sauté the carrots but added the last few minutes to the lentils. I enjoyed the combination of flavors in this light dressing."
"I made this for ZWT2. Yummy salad with complex flavors. Went together in no time after the lentils were cooked. "
"Delicious! I love lentil salad and this is a very good variation. Thanks, Mordreth!"
"An interesting way of using lentils. I felt there were slightly too many different flavours in this (wasn't sure about the cinnamon), but Mr B (he of the highly developed and sensitive taste buds) disagreed with me on this one :-) "
"Yummy salad that I had for lunch today. I used a nice deli mustard that had horseradish in it. Loved the flavor of this salad. I halved the recipe. I made this for the German Spirits Challenge. Thanks Mordreth!"
"Gee, Elmotoo, I halved the recipe and my BF and I thought it was just right:D It was the delicious mustard vinaigrette that really made this recipe. I used Koskiusko mustard (my favorite, though I think it's only available in New York City markets) and white wine vinegar. "