Pingback: Spice lentil salad. You Lentul also Pancreatic pseudocyst the salad alongside falafel with tahini sauce for a vegetarian option. Whatever gave you that idea???

Lentil salad -

Thanks for the suggestion of the fresh herbs as I find it adds sooo much! Next time will try adding some roasted beets and crumbled goat cheese as another commenter suggested. Thanks for this recipe it will be made regularly in my house.

Brandy Smith Stuart,Fl. I like lentil salad as well, but my favorite is a viaigrette dressing with lentils topping tender spinach leaves, in turn topped by cubes of fresh mozzarella cheese and chopped roasted almonds.

Strips of oil-packed sun-dried tomatoes are a nice addition if you have any on hand. It seems most common I live in France a bit north of Le Puy to see the lentils referred to as Le Puy; however, if one is being more formal and wishes to specify where the lentils came from rather than just the name of their origin, one would say les lentilles du Puy the lentils of Le Puy.

Either way works and I mistook my personal experience as if it were the correct way. Love this lentil salad, very interesting dressing! Tried it for the first time about a month ago and am making it again today for my lunches this week I serve over arugula and top with goat cheese.

Thanks for the recipe, sooooo good. I noticed that you do not instruct to soak the lentils in this recipe. Is this typical for lentils? Just bring up to the boil, keep it rolling for ten mins or so, then simmer till chewy. Although soaking is not necessary, it certainly makes lentils— and legumes in general— more digestible.

I almost stopped eating legumes a few years ago when I finally accepted that thy were the culprits which were causing my gas.

I FINALLY made this and so glad I did. And it was. Much better than fine. How did you ever come up with this fantastic spice combo?? Hi Sarah. I am thinking about making this salad for a large party. How many people do you think it serves?

Made this a day ago.. was DELICIOUS! Complete hit with whole family and will definetly be made again and again. Thanks heaps 🙂. I always make it when we have a company who are wary of vegan food. Thanks for this recipe! What can beat that?

This recipe is the bomb. The 13 year old does not belly ache when I make this. He loves it. Thank you for the best ever lentil salad.

This recipe is amazing! Savory, and a little bit sweet and spicy. Lentils are a great plant based source of folate and iron. I was glad to find something that I can make a batch of and bring to work all week.

Plus, my friend that hates lentils loved this salad I think it was the firmness of the Du Puys. Thank you! This might double post, sorry internet not behaving. LOVE this—just thinking about it and I want to make it. If however you do not have all the spices on hand, you can make something similar with 1 tbsp mustard, 3 tbsp balsamic vinegar, 2 tbsp curry powder, and a little more than a half cup of oil.

But make this one, it is totally worth it! A fun way to eat is in lettuce cups or on endive leaves. Such a delicious dish, and what a crowd pleaser! It was delicious and was a huge success at the potluck I attended last night.

Thank you for sending the recipe to me, dear little sister!! I am eating this lentil salad while posting the comment. I layered this with arugula and feta cheese for a solar eclipse picnic. Huge hit! Since the first time I tried this recipe, I have made it at least once every couple of weeks.

All those spices together create a surprise explosion of yum my mouth. This vinaigrette is killer and I make a double batch of it for salads throughout the week! VERY flavorful and delicious 🙂. Absolutely amazing dressing and this dish has made into my top 3 lentil salad dishes that rock my world.

I will be making this again and again. I made a version of this salad no capers and took it on a road trip with my daughters. I can only say it is better the third day than the second and is better the fourth day than the third!

Great recipe, and our go-to for make ahead food. I agree, this was delicious. We grow lentils so always looking for new ways to use them. Took it to a potluck today and many asked for the recipe.

I had just purchased a sprouted lentil trio from Costco that takes only 8 minutes to cook! Worked great with this recipe. I made it as is with the ingredients listed. The additions I added were the walnuts, a bit of arugula, carrots and cukes chopped fine. I was only missing the capers and cardamom.

Was pleasantly surprised how all the flavors mixed together so well. as everyone comments, this salad IS the best ever! My family loves it, crowds love it, vegans, carnivores, you name it. We love it with roasted beets, which I keep in a separate container. Roast beets until tender do NOT ever boil beets!

Add finely grated fresh ginger and pressed garlic. Season with good salt, pepper, balsamic vinegar and a splash of EVOO. Just tremendous!

Thank you my fellow Canadian eh! I wanted to see what all the fuss was about with this recipe so I made it. Only had brown lentils in cupboard, left out capers and currants and added dried cranberries, fresh coriander and pepitas.

OMG , its delicious. left out the salt, didnt need it anyway …. Thanks for the recipe mmmm mmmm. This is the most incredibly delicious lentil salad which I now make repeatedly.

Am vegan and is in my recipe book forever. Thank you for the recipe. I double the capers because I love them and added some chopped celery and walnuts to mine. The dressing is incredible and I will probably use it for some other dishes as well. Next time I will make sure to have arugula to add to the salad.

Thanks, this one is a game changer! I am 36, cooking for 20 years, yet have never made a lentil dish that stands up to being rotation worthy. I am very exited to try this!!!

I had a salad similar to this at a catered event and it was amazing!! This recipe rocks! My husband never really cared for lentil salad until he tried this version.. Like the suggestions, I also add diced celery, carrots, green bell peppers, and crumbled goat cheese. Thanks a million! Really healthy and delcious….

too many currants i think halve it and put half a cup and no clove powder. I included fresh coriander. I made this salad for a pot luck and people went crazy for it. What are they? One guy liked it so much that he took some home in his water bottle.

I added more capers, because I love them, but otherwise followed the recipe exactly and added some greens and nuts before serving like Sarah suggests.

This salad will definitely be in regular rotation. I was so shocked at how good this salad is. I found that Garam Masala spice worked very well in this recipe.

After making it several times I know it will be a great dish to add to my rotation of recipes. Just made this salad, didnt quite have all the ingredients, but close enough.

I will get the rest. So delicious. We are going to be cooking a whole lamb , asado style, on the beach. This will be one of the sides for sure. Looking for ideas to finish a lentil salad I have started, and your recipe jumped out at me.

Will pick up some goat cheese, more herbs and veg later today. Thanks for the recipe it seems delicious, had a very idle weekend and now i am wonna try making that salad will get back and share my experience. Yet another comment to rave about this salad! I made it for a dinner party of non-veggies and had it again and again for lunch.

Truly delicious — the dressing is amazing. I substituted dried apricots for the currants which added a nice tangy flavour. I served it on a bed of lettuce, rocket and watercress with roast butternut, toasted almonds and pomegranate jewels — fantastic!

Thanks for a really great recipe. So great to hear Laura! I have never tasted mustard seed or asparugus. Now that you say that it is yummy, I wanna have me some folic acid.

Thank you. always had my lentils in stew. Will try this though i dont like strong mustard. I hope mustard sauce will work. LOVE this salad.

And we use the dressing on many other salads too. Thanks Sara, love your food philosophy. It looks like the reviews have all been written by the same person under different names but I am going to try a version of this recipe anyway.

This lentil salad has been a personal favorite since Try it! Our favorite add-ins are arugula, walnuts and fetacheese. Just dropped in today to make a new batch of the spicemix…. Whatever gave you that idea??? Are they too positive about this recipe?

I make it every week or so. I also love this, but feel that a about 3 oz. c one should check the sauce before adding — some may find it a bit too acid and in need of a teaspoon of sugar for example. But thanks a million for the recipe.

This is in fact the best lentil salad ever. I make it more or less according to the recipe but sub allspice for the cloves and cinnamon and lightly pickle the onion. I also add arugula, broccoli, walnuts, and goat cheese. This IS the best lentil salad, evvvvvver. I have a copy of your cookbook and I love it.

Do you have any other suggestions for cookbooks that may serve me and my intolerances? I would love to see you do a post of your favourite cookbooks one day! I love your blog, you are inspiring!

I looked for a lentil salad this morning and when I saw this recipe and knew that I am going to like it. I have tried it and I LOVE it! Will definitely make it again….. and again……and again…. This is a cracking salad — will be trying it tonight with my family.

I may see how I go without the syrup though as I want to keep it alkaline. Perhaps a touch of stevia instead? And will def add some sprouts for that extra little nutrient hit 🙂. love, love, love this salad! The only changes I made was I used twice as much cinnamon instead of cloves, used green onion for the red onion and used dried tart cherries for the currants.

I did add feta cheese and walnuts. It was soooo good!!!! This will be a new lunch favorite for me! This salad was just great, cant wait to start making this for our guests at Olive Retreat. The first time that I made this salad, I did not have cloves, cardamom or currants.

I just used raisins. The salad was good, but not great. I had to stop myself from eating the whole thing in one sitting. It is that good! This is a yummy salad. I did use a few less capers.

We first ate it straight, then for dinner had it on some salad greens and stirred through some grated carrot. It was already tasty but adding a few fresh extras improves the texture.

I made this recipe for a Halloween potluck meal. I omitted the cardamom, then added toasted walnuts, carrots, red and yellow peppers and a bunch of parsley.

Thanks for another delicious recipe. Too much salt, and the tumeric and cumin overpowers the dressing, I suggest reeling those spice amounts in somewhat. One-Third of a cup of capers is actually an entire bottle.

I added some dill pickle relish for additional punch. There are many modifications suggested in these comments that are worthy of trying. Additional diced red or green pepper would be nice too. The spice was overwhelming the clove in particular.

My family did not like it all. One recipe for the trash in our house. Maybe it would be better not overcooked but when everything came together, it was great. Just wanted to thank you for this terrific recipe.

I made it Friday night, and served it Saturday afternoon at a big BBQ. Every single person asked for the recipe — what a winner! I made this tonight using Harvest Gold Lentils which I saw yesterday for the first time at The Good Food Store in Missoula. Would never have thought of using capers and currents with lentils.

The salad was delicious. Added chopped goat cheese and chopped Champagne Cheddar. Used toasted almonds instead of walnuts. We loved it. Will have to check out your blog.

ok seriously beyond delicious…. what a great work day lunch. Cucumber, red bell pepper, carrot, celery, chopped romaine lettuce. The dressing is to die for, thank you for the best use of lentils EVER.

ok this was beyond delicious…. what a great salad to take to work!!! Cucumber, carrot, celery, red bell pepper. And oh my the dressing is out of this world. Thank you for the best use of lentils EVER! This looks delicious and I would love to make this, although where do you buy your lentils from?

Which brand? I decided to make this lentil salad because of the rave reviews and I am not disappointed. Thanks for sharing!

I soak my lentils overnight so that they are easier to digest. Any thoughts on whether this recipe would work with those or if anyone has tried it? I am 64 and have never commented on any blog until I ate this heavenly salad.

I almost passed out from the extreme high I was on while eating. Thank you for bringing so much joy into my kitchen. I just made this for the first time today and I LOVE it!! It is addicting, I ate my first bowl and I want more, more, more!

Thank you so much, this is simply perfect for the summer weather and outdoor eating. Bon appétit! THANK YOU SO MUCH for sharing this recipe.

I love a good lentil salad and this is by far the best recipe — the dressing in particular is just perfect — and I have made it countless times. In a word, Fabulous! I just happened on your site and, since we were planning to have lentils this evening, I made it. I think the addition of maple syrup is inspired.

I used golden raisins and a shallot and a little garam masala in the seasonings. Thanks for the recipe, from Sylvia in France. Just picked up your cookbook on the weekend. I made the best lentil salad ever and OMG delicious and so easy to pull together. Love your blog and now love your cookbook.

Just wanted to let you know that I finally tried this today. I wanted to test it before bringing it to Easter brunch next week and…WOW! I ate three bowls immediately it was that good. Thanks for the recipe. I am eagerly anticipating the arrival of your cookbook this week and will try to see you in LA if I can!

This is the first recipe I have EVER commented on. I left out the cloves. Added cilantro, lemon juice and some roasted beets! Thank you for posting! First lentil salad i have ever cooked and it is amazing! My mind is blown. I didnt know what dupuy lentils were so just used red lentils and all ground spices non freshly ground.

Very delicious, will be making this again! Thanks so much for sharing! This salad is truely awesome. This recipe is AMAZING! At least one person will come to me and ask about this fantastic recipe. This was on our dinner table for Christmas thanks to my awesome Auntie. It is absolutely the new fav.

in our family — share and share again its delicious! I just love this recipe and have shared with so many friends as well.

I always double the dressing. I add half for the recipe requirement and just refridgerate the lentil base. Being the only person who eats this in my house, lucky for me, it lasts days.

Each time I eat it, I add a different ingredients and add a little of the extra dressing to freshen it up and coat new ingredients.

Heaven on earth and so easy to make. I omit the currants and toss in a lot of extras — arugula, tomatoes, snap peas, tofu, walnuts — for a one-dish meal.

Thanks for the recipe inspiration! And I make enough for my work lunch for the next couple of days. A little bit of effort, but the end result is SO worth it. Seriously LOVE this salad! Thanks for the inspiration Sarah. I just made this for a vegan potluck supper. Definitely a keeper.

Delicious, healthy and easy. How many servings is your salad please? This looks great. This is absolutely amazing. It appears like some of the text in your posts are running off the screen. Can someone else please provide feedback and let me know if this is happening to them as well?

I copy the recipe into my text programs instead of printing from the website. This was a huge hit. I included roasted cubes of sweet potato for a little colour and goat cheese.

THIS IS AN AMAZING RECIPE! I never thought the words amazing and lentils could be in the same sentence. such a great balance of flavors. enough to make this every week for a month 🙂 Thanks so much for sharing.

Ah, just one question, how much is 1 cup dried fruits in gramm? When I made this salad the first time, I had only gr. And the second time, I have added all the raisins I had at home, around gr.

but looking at the amount of raisins I used last time, that sounds far too much to me. Many thx in advance for your answer. Rgds, Simone. I am so thrilled finding your site … made the this lentil salas two times within the last 2 weeks — i cannot get enough — it is absolutely terrific.

And I had all spices at home already 🙂 I have recommended your page to a couple of friends already and registered here a couple of days ago. And I have bookmarked lots of your recipes.

Again … I am so thrilled finding your site. All the best! I made this today. I am a personal chef and my clients are getting this tonight. The flavors and spices and texture of this dish are absolutely delightful.

This is a fantastic recipe. I cut down on the currants, as the end result seemed a bit sweet. I added some walnuts and feta cheese which helped offset the sweetness. Tremendous issues here.

Will you kindly drop me a mail? Definitely the best lentil salad ever. I like adding walnuts and sometimes carrots. It is so delicious I could eat it for days without ever getting tired of it.

Or finish it all in one sitting. Thank you and I look forward to exploring your other recipes. I love lentils!! Love the recipes, but when i print them out I get all the comments too — pages and pages of them. I had one cup of cooked lentils in the fridge and I was starving tonight, so I Googled lentil salads.

Your website came up among the very first ones, and since I love all your recipes and am a big fan, there was no question whose recipe will I be making tonight. And boy, was I blown away!!! The salad dressing is amazing, so balanced and flavorful!

I had all ingredients, except for capers, so I subbed it with homemade pickles and black olives. Oh and no goat cheese either, but I will surely add some next time, which will be tomorrow.

Thanks, and Happy New Year! NB: The French — perhaps other or all Europeans — eat lentils at New Years to promote growing wealth in the new year.

Hello, I think your blog might be having web browser compatibility issues. When I take a look at your website in Safari, it looks fine however, when opening in I. I just wanted to provide you with a quick heads up!

Apart from that, great blog! Hi there! I was so inspired by the currants and capers I had to try this recipe, even though I greatly dislike the taste of cumin! So I tweaked the dressing a bit, omitting the tumeric and cumin, and instead using a bit of fresh basil and thyme, and the caper liquid, along with some pomegranate molasses and sherry.

I used some nice block feta for garnish. Thank you so much for the inspiration, what an awesome result! What a treat! I was weary of all of spices the recipe included at first and amount of salt, but once mixed all together, SOO AMAZING.

Made this dish for a friend who just had their second child and I had to use some real self control not to take too many bites. Your blog is so lovely — thank you for sharing!

Love it! Definitely enjoyed it in the summer and am now enjoying the transition into fall, when fresh veggies are a little less available and I want substance-y food. Plus, I just married a Canadian and moved to Canada, so anytime I use maple syrup I get to give myself a little mental hi-five and hope that immigration will appreciate my culinary patriotism.

I tried it last week and it IS the best lentil salad ever! And it held up for days in the refrigerator. It made a really big bowl and I shared half of it with my friends and they loved too.

Omg, thanks so much. Made this salad for a picnic, and it was enjoyed; It is not run of the mill salad fare, and I found the flavors very palatable.

This worked well. Love this recipe!. I pinned this a long time ago and finally got around to making it today: WOW. Question: Where can I buy these Du Puy lentils online? I live in the midwest and not near health food or specialty stores.

I am looking forward to trying this delicious sounding recipe. Making this to pair with my kale salad for lunch! I had a few spoonfuls and am looking forward to my brown bag tomorrow! French lentils are my absolute favorite. Love this recipe— the vinaigrette is so fragrant, and I love the combination of the sweetness of the raisins with the flavors in the dressing and onions and substance of the lentils.

Like many others have said— this will be my go-to lentil salad recipe in the future. I came across this receipe on Buzzfeed yesterday and after work I tried it. I exchanged the du puy lentils for red ones, cooked them until they were al dente and then mixed them with the dressing.

I also added some dried dates and will probably add an apple, too, but the salad, as it is, is really delicious! Thanks for the receipe! This recipe has literally changed my life!!

I love it. This is the perfect recipe for lentils. Very tasty and blends well with other salads, I had some chickpea salad and beets and apple salad with in over greens with a lovely slice of home made rustic Tuscan bread drizzled with my best olive oil and a touch of sea salt: All consumed alfresco on a beautiful sunny afternoon while gazing out at the sparkling waters of the lake.

Very delicious!!! So happy to have discovered this recipe. Even my lentil skeptic husband enjoyed — bonus! Thanks for sharing. The tip of my tongue is still tingling from the amazing blend of spices. Absolutely mouth-watering.

I opted for raisins in the place of currants, and before serving added arugula, goat cheese, and walnuts. Thank you for sharing!! This was LOVELY! Loved the dressing but may cut the salt next time.

Loved the capers! I used raisins which I chopped finely. I added chopped red pepper and served on a bed of arugula and pea shoots with feta on top for dinner last night. I had some of the lentil salad for lunch today and it was even better!

What a keeper! And such wonderfully healthy spices too! I substituted a large, sauteed leek for the onion and added a big handful of chopped cilantro at the end. It was fabulous for dinner, served over warm farro with a squeeze of lemon.

My daughters devoured it and took the leftovers to school for their lunch today. It is truly the best! I am totally addicted to it to be honest. Today I actually used the seasoning to create my first ever lentil dip with a bit more mustard and some oat flour , and it is still awesome!

i made this with lentils:pearl barley and threw in a roasted sweet potato. then added arugula, walnuts, and goat cheese. i will be making this all summer. From the warm spices to the refreshing bite of the vinegar and capers it was perfectly balanced.

I will make this my new household staple. Thanks for making me feel like eating healthy is delicious! Sarah, I love your food and this salad is just amazing.

What other recipes do you have that you think are as special as this one? I was skeptical about this recipe because the flavors are indeed unexpected.

This was so tasty. I added lots of cucumber, subbed cranberries for currants, added raw kale, and served it topped with avocado, toasted walnuts, and hemp seeds.

I halved it and it made around 6 generous servings I think ; regardless, halving the recipe still makes a lot.

I plan on only making the full recipe for large gatherings like parties and potlucks. I was heavy-handed with the cayenne and turmeric…. threw in roasted butternut squash and the goat cheese, arugula and walnuts as suggested……divine!

Yes, lentils. A salad. The only change I make at home is that instead using the jarred topping, I use a half-batch of my Quick, Easy Salsa , a quick blend of white onion, garlic, cilantro, jalapeño, and lime that turns the most basic can of tomatoes into a perfect bowl of salsa.

You can send all sternly-worded letters of dismay directly to the editor it me and she will nod her head in full agreement. My Favorite Lentil Salad Servings: 4 to 6 Time: 15 minutes with prepared lentils Source: Smitten Kitchen Print. Set a strainer set over a bowl to catch juices, and pour can of tomatoes into the strainer.

If the tomatoes look full i. whole and intact , press on them a bit to release more. Add two-thirds just eyeball it cilantro, drained tomatoes, salt, and juice of one lime and run the machine until the tomatoes are well-chopped but not totally smooth.

Place lentils in a big bowl. I find a spoon or fork damages the lentils too much. Taste and add more salsa to taste; I usually go with a full 2 cups. Season with salt and black pepper to taste, and add more lime juice if desired. Add avocado, tomatoes, and reserved cilantro and stir gently to combine.

Serve with hot sauce and tortilla chips, if you wish. Share this: Twitter Facebook Email Pinterest Related Post navigation russian napoleon spanakopita Leave a Reply Cancel reply Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. New here? You might want to check out the comment guidelines before chiming in. I Made This. I Have a Question. Notify me of follow-up comments by email.

Great recipe but why salt the lentil water? I was always told not to until the very end. Excited to try this next week!

It will not toughen beans or keep them from cooking. Acidity, however, can slow things down. Great healthy and tasty weeknight dinner, served over butterred barley. But the salsa was a revelation! I never thought to use canned tomatoes!! Im never buying jarred salsa again!

Note, I buy only the good canned tomatoes. San marzano. For homemade pasta I even splurge on the bianco di napoli and I think its worth it. I use them all the time — open and put into a container in the fridge and use them in a gazillion ways.

I was introduced to the hack of 1 package of their prepared lentils, 1 jar of their bruschetta topping a few years ago and it is my go-to easy potluck contribution. Warm it up and then top with diced red onion, cucumber, cilantro and a dollop of greek yogurt.

A super easy lunch. Or, I make gyros using the lentils as the base in the pita and top with the cucumbers, tomatoes, onion and tatziki. Absolutely — all pulses freeze brilliantly! I cook pulses in batches from dry, as a greater selection is available dried than in cans.

When cooked, drain well in a colander. Use in any recipe that calls for a can of cooked lentils or beans. Keeps for 3 days max in the fridge after thawing.

They were fine defrosted. The bag is vacuum-sealed, which probably helped. It says at the end reserved cilantro. Thanks you for another yummy recipe, Sue. Whoops — will fix. Admittedly, this lentil salad appears a worthy stand-in. Thank you for adding your humor, wisdom and flavor to our lives!

Our family eats SK recipes multiple times a week. Aw, thank you. I will make you a soup. I made chicken stock the last week in December and froze it in 1-quart bags.

We then used it to make Cauliflower Soup and Greens, Orzo, and Meatball Soup the first week of January and then I got soup-ed out. A cup? So sorry if this one is now a repeat.. I use between 1. Depending on how much water is in the can, the salsa portion makes 3 to 4 cups.

What does avocado bring to the table here? Maybe roasted sweet potatoes, chunks of cheese, tofu…? I wanted to ask the same! Allergic as well and wondering wat aspect of it needs replacing.

Does take away from the simplicity of the recipe however.. I usually add a ridiculous amount of cucumber and an extra splash of vinegar. Sometimes feta too, or fresh spinach. Even the kids will eat it willingly. Feta is a great addition to this salad. I only put it in the serving I am eating.

I make this salad all of the time using the TJ prepared bruschetta and I always add feta. I have never had it with avocado. Avocados add richness and flavor along with the soft texture. Or just leave it out. The flavor of avocados is very mild. I was Zoom babysitting my granddaughter after school this afternoon, waiting for her parents to get home from work, but I needed to make a lunch for those of us on this side of the country.

And this recipe arrived to the rescue. My main deviation was, just as the lentils were getting to creamy-firm doneness, I added a cup of frozen corn kernels and let them come to a boil.

Kids ignored the pasta I had made for them and fought over the lentil salad. Can we have it again tomorrow? You are a magician! Thank you! This made me laugh out loud! I love this idea for lentil salad! Martha Rose Shulman published Fast Vegetarian Feasts back in the s.

In the day of the dinosaurs. She had a similar take on a lentil soup with pasta. I made it over and over again for years. One of my favorite meals! As many of us, I have put on weight in the last several months, and as of today the day after my birthday , I wanted to start eating a more healthy diet.

It was wonderful, and I think this lentil recipe is the perfect follow-up. YTB Deb. I hope you keep blogging here for many many more years to come. And before I moved to Germany, I would have been one of those skeptics…but now? Total convert! Just now out of curiosity, I checked on Chefkoch.

I make one with three types of lentils, cucumbers, tomatoes, mint, and feta a very summery dish but you can put all kinds of things in there — nuts, greens, pumpkin, sweet potatoes, etc.

The key is getting the dressing right. Your blog is such a happy spot on the web — thank-you for your delightful writing and delicious recipes!!

The color brightens the mix and I like the creaminess it adds. And SK is my go-to source for realistic cooking—love your tempting writing and photography too! Thanks sharing this! Thanks again! This looks great. And I have now remembered my favorite lentil salad for winter — with curry, potatoes, apples, and cilantro.

I bought both items that day and have never looked back. I always add a splash of vinaigrette and whatever crunchy veg I have in the fridge and I just feel so smug when I eat it. Who knew packaged lentils could be this good! I am probably the only person on your hugely read site that will be asking this, but, does anyone have digestive issues after eating lentils?

I would love to eat them but I always have problems. Is it how I cook them? Is there something secret I should know before eating them? If anyone has answers to this problem, I would happily eat this yummy salad soon. She also has issues with chickpeas but not so much with other beans.

Long time lurker, first time commenter. I have this same problem, and it runs in my family. Lentils contain a high amount of FODMAPs. FODMAPs are a group of carbohydrates that are indigestible or poorly absorbed by certain people, and can lead to IBS-type symptoms.

It can also exacerbate other digestive issues, like reflux disorder, and vice-versa. I tend to take mint oil capsules with meals and also have a ready supply of antacids and indigestion tablets.

Thanks to both Lentil Friend and AS. I will read up on this issue and glad to know others have problems too. So frustrating because even when you want to eat more healthy, it is not possible if you are feeling awful afterwards.

but they def do not love me! I find that adding a piece of kombu dried Japanese seaweed while cooking actually helps with all pulses.

Apparently something about the canning process removes the compounds? that cause stomach distress. I was just reading on another website that adding a piece of kombu to the lentil cooking water helps make them more easily digested. I saw this recipe and did exactly what you said I would…lentils?

yeah right… Yet here I am, literally standing at my counter eating this right out of the bowl, muttering to myself about how incredibly good this is and feeling terrible that I ever allowed myself to doubt you :.

I read your article. Very nicely written, this writing of mine will inspire me. Hope to write something better in the future. I red your article. Thanks for wonderful writing. I have learned a lot from your article.

This lentil salad Sallad on a nice refreshing flavor and texture thanks Lentll the Lenti, of crunchy celery Quenching vitamin-infused water a Lrntil lemon dressing. Lentil salad lentils, carrots, Lentil salad, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature. Your daily values may be higher or lower depending on your calorie needs. Walad delicious and healthy lentil salad comes together salac just 30 minutes and makes a Lentil salad hot-weather meal. Salzd with Pancreatic pseudocyst pitas, if desired. The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment e. Testers shop major supermarkets to research availability of ingredients.