Minneapolis, MN. This salad will make you a "salad person. Very worth the effort. It's in my regular rotation. So many flavors and textures! It seemed like a lot of steps but everything was so clearly written that I sailed through it.

I can see where it would be amenable to variations, but this original is amazing. SO GOOD! The only tweak I made was to add a touch of honey to the dressing.

This may be one of my favorite things I have ever made using a BA recipe. Everyone loved it-even those that don't like kale and people who aren't big fans of lentils! This is my favourite recipe on BA. I think I've made it 20 times! I always double the almonds. Has this recipe been re-written since publication?

A lot of dishes, but a delicious result. This is SOOO DELICIOUS!!! And it doesn't hurt that cooking the seasoned oil, etc. gives your whole kitchen a beautiful perfume And it tastes as good as it smells!! Will make again and again!! This salad is absolutely delicious, and it truly does "just keep getting better!

I followed the recipe exactly, which is unusual for me, and I wouldn't change a thing. Because I was making this just for myself to eat over several days, I did go ahead and toss in all of the nut mixture. And even though it says to "eat around the lemon peel and garlic," I left them in and they provided surprise bursts of flavor.

Be careful not to overcook the lentils so they still have a bite to them! This is so freaking good! I made it as directed, but could see adding cucumbers, roasted red peppers and other mix-ins.

I couldn't stop eating it. Definitely tasty, even if the steps are a little fussy. We love this salad. I made some changes: I used pistaccio instead of almonts, and coriander seeds instead cumin. Maybe I'm reading a different recipe than everyone else but I've made it twice and found the instructions to be quite simple and straight forward.

Slowly but surely becoming a staple recipe for me. Really glad I'm not the only one who found the instructions a little hard to follow! Kosher salt 5 oz. cumin seeds ½ tsp. I agree with those who thought the directions a bit confusing - but this salad is so worth it.

It makes a lot, which is wonderful! Hope you will write more for us in the future. Good luck. Silver Lake Vegan is the best Indian Vegan restaurant that offers delicious Indian vegan delicacies in Hollywood, CA.

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This looks absolutely lips-smackingly delicious. Thanks for sharing the recipe. Loved this! So easy to make, and a great option to add into the lunch rotation.

Will definitely make again. Since I cooked a pound of lentils, I will add remaining lentils and salsa to leftovers and cut some more tomatoes to add. Also, I added a little cumin to the salsa.

What a double-bonus recipe! This is easy and delicious, even cooked my own lentils no access to TJ version. They are fine with chickpeas and they love beans. Hope this recipe will work for them too! I used the leftovers for vegetarian nachos.

This caught my eye as something that would be delicious. Will make the recipe as written once I can get the right stuff. Recipes are like the Kama Sutra—not necessarily to be followed literally, but to give you ideas.

Should I serve this with buttered noodles, flatbread wedges chips are still too hard for her , rice, or potatoes? We try to keep it in the right vein so she sees us eating the safe food with the exploratory food. I made this recipe as stated, and it was so overwhelmingly raw oniony that I could only eat half of it that I had brought to work for lunch and had to chuck the other half.

onion, I never realised until I travelled to the US. I found it more akin to a shallot in terms of flavour. Topped with a couple of eggs, this has been my go-to breakfast lately! So tasty! So easy! These will be perfect for game day. Or teenagers. I serve it as a dip with pita chips or tortilla chips.

In fact, my kids ask to take it to school for lunch. I have never tried lentil salad but the way you present this salad looks so colorful and mouth-watering. Thanks for the awesome, easy, and cost-friendly salad recipe! But this was a winner all around — it is the unicorn of recipes that all five people in the house ate happily.

Of course, I had to serve two separate batches — one with feta for the weekday vegetarian, and the other with sliced sausage for the milk-and-meat separately eater. This was amazingly good. I did not have everything and did not make it too spicy but it was good will do this again when we have real home grown tomatoes!

It is DELICIOUS! And full of satisfying, rounded, complimentary flavors, and just enough heat for me. Thank you, Deb! Thank you so much for sharing your tips.

So very generous of you. And thank you for your wonderful recipes. Thank you very much, Deb! Eating this for lunch and it is just delightful. TJs steamed lentils really are absolutely perfect, but my TJs runs out of them all the time and it makes me so sad.

Do you think they are green lentils? I just love those lentils so much I clearly have a problem. What a tasty clever idea! But I will make the lentil version SOON!

Thank you for this recipe Deb! I followed recipe as written- will make the salsa portion of the recipe separately as a salsa recipe- so easy! This is so good — I practically inhaled it! Lentils as a vehicle for salsa is genius and the chunks of tomato and avocado make each bite a joy.

I made this for a Tomato Fest this weekend and it was a total hit with a super discerning crowd! I followed the recipe exactly made the lentils in my instant pot.

I used two full cups of the salsa. I used to make lentils all the time and I guess I must have forgotten about them, but now that they have made me so popular, we are reunited and in love! I think I much prefer the other lentil recipes that Deb has.

However, it is healthy and a great vegetarian dish. When you do go, pick up a box of Canadian grown lentils at Flourist. Steam them-the only way I cook them now, and when you arrive home, make the Flourist salad rceipe on the back of the box. I will have so little time, perhaps I can beg someone to pick them up for me will reimburse, of course!

This lentil salad is MY FAVORITE as well! It is a brilliant, scrumptious vegetarian delight that I made this week and have so enjoyed, and enjoyed sharing. The only modification I made was eliminating the hot sauce and adding about 6 very thin slices of pickled jalapenos instead of the 1 or 2 fresh ones.

Love the copious cilantro in this salad and love so many of your recipes! We had a tomato testing today at our community garden in Austin along with dishes we made from our harvests.

Lots of requests for the recipe. So good! Made with Juliet tomatoes which are overflowing on my kitchen counters! Thanks for the inspiration Deb. Love your recipes. This sounds wonderful, Deb! Do you think they would work or are the tinned tomatoes best? As an Amazon Associate I earn from qualifying purchases.

Privacy Policy. Skip to content My friend Olga makes a lentil salad that nobody can stop eating. Leftovers keep for 5 days in the fridge. My favorites are small green often sold as lentils du Puy , small brown lentils sometimes called castelluccio , or even black lentils. Cook them in salted water according to their package directions, or whatever your favorite way to cook lentils is, then cool them before using.

not high-powered like a Vitamix blender instead of a food processor to make the salsa, it helps to start with more finely chopped onion, garlic, and jalapeño. As written, roughly chopped is fine, presuming the machine will be mulching it further for us. Deb, why are we making a full batch of your salsa when we will only use half?

Share this: Twitter Facebook Email Pinterest. russian napoleon. Leave a Reply Cancel reply Your email address will not be published. I Made This I Have a Question Notify me of follow-up comments by email. All Comments I Made This! Amazing recipe! Definitely a keeper!! Thank you!!! I made this as written.

I highly recommend this salad. It is so tasty and healthy!!! This salad is so yummy! I used French lentils. I loved the combination of ingredients. This was delicious for lunches and kept well in the fridge for a few days.

Loved the combo of tart, salty, crunchy textures and flavors.

So delish! Enjoying the lentil salad as I type this! So refreshing and delish! Wonderfully healthy and delicious recipe. Easy to store in the fridge and eat for a quick snack during the week. Even picky family members are fans. Thanks Lisa! I made this last weekend and it was a hit! It tastes way better than it looks, lol.

I admit I was disappointed when I first made this dish. It was rather time consuming to prep dicing the dates! and then I could barely taste them. The flavors did not come together. But the next day when I pulled it out for lunch — wow just delicious! So I would advise making it ahead by at least several hours Made it today for some guest later at dinner—I ate it all in the afternoon myself.

I always love lentils and also love cucumbers and the light sweetness in my version just hit the spot! Just like every other recipe by Downshiftology that I have made, this one is delicious! The vinaigrette is just right and the dates add some sweetness to my life.

Thank you, Lisa. Pleasantly surprised at how great this salad was!! I was looking for a salad that was not conventional lettuce, etc. Very filling and had wonderful flavor!

It was really easy to make. Your Lemon Vinaigrette was the icing on this salad!! I have noticed some comments about cooking lentils. Trader Joes has a vaccum packed, cooked, ready to go package of lentils. They are in the produce section. I have used in alot of salads and they are easy to use and taste great!

I made this beauty to up my pulse intake. And because I was doing a fridge clean-out. I added pear instead of dates , mint, walnuts, rocket and some left-over gorgonzola to the other ingredients.

So so yummy! And I am sure Lisa would approve ;-. It tasted like a true downshiftology salad. Thanks Lisa for the inspiration. Wow, love the mix up. Thank you for sharing. Great mix of textures and flavors.

This will be a regular menu item. Hi Lisa, I have tried cooking lentils before but they were not tasty, so I was a bit skeptical to try this; however I have had great success with your recipes i thought why not? Well as always your recipe and tips did not disappoint, this is absolutely delicious and refreshing.

I had some of it with tofu, and saving the rest to have with some lamb. Thanks for all the work you and your team do, to ensure the recipes are great, and people are not wasting ingredients.

Many blessings 🙏🏽. Made this and hubby raves about it to friends! No better review than that. Soooo good. Thank you! If you can find kombu for next time, that would be great! Should I substitute something or just leave out? First time using kombu.

Do you put it in the salad as well, or just when boiling the lentils? Thank you. This was absolutely delicious. I bought dates the next day and added some to the leftovers and it took it up a notch. I also added a small amount of feta cheese and that gave it a new dimension of flavor. All in all a great recipe and leftovers taste amazing.

Thank you for sharing this. As an alternative to cooking the lentils, try sprouting them. Early lentil sprouts following an initial overnight soak and 24 hours or so of sprouting, have a very fresh, crisp, nutty flavor that I know would work with this salad. hi Lisa, from Australia….. my hubby is a little resistant with incorporating them in dishes with pure plant foods..

but we are getting there… he does not like dates… is there something else i could use that is in keeping with this salad.. or just adding tomatoes? Hi Christina — I think tomatoes would be a great addition to this salad.

You could also quarter grapes if you want a sweeter bite. I love this recipe and I LOVE lentils! Thanks for sharing! OMG Lisa! I made a few over the last couple days and this lentil salad is out of this world!

I love lentils but always grow up eating them stewed back in Brazil and this is for sure another amazing and different way to eat them! the falafel recipe was also incredible and this morning i made the collagen chocolate smoothie for breakfast and we all loved!

thanks for the amazing work you do and lots of love from Canada! Adding konbu is a nice touch, giving the lentil that extra umami boost. I cook Japanese dishes all the time but I have never thought of using konbu in non-Japanese recipes.

This is an amazing salad. Make it. Hi Jenn — The lentils definitely give you a hearty amount of protein with refreshing flavors to complement it! This lentil salad is so delicious!

Perfect with the lemon vinaigrette and cucumbers! Great leftovers for my lunch the next day. I am impressed by how you cut ingredients!

I love your recipe, and I am going to give it a try. I hope to get the same look and taste of the salad as yours:.

This salad sounds amazing. A great light and filling salad. My first recipe using lentils. Still working on the cooking time so they are not mushy, but they are still good anyways, Thank you for another great recipe! This will be on repeat at my house! One of my favourite lunch meals in summer :.

Love this lentil recipe. Tried it today with dried turkish tomatoes but will definitely use dates next time. So glad to find your site during lockdown.

This recipy ist so delicious I just love it. The Kids i work with with psychological conditions live it as Well and that will mean something??? I made this tonight to go with a mediterranean chicken dish.

It was fantastic, a huge hit! Sadly I got a bit distracted and over cooked the lentils, they were a bit mushy, but it was still very good.

Wonderful flavors and textures. Ah, I know how easy it is to get distracted in the kitchen! We make this salad a lot in Turkey! My mom also puts balsamic vinegar in it, a little bit changes the taste so much! And yes, love how prevalent these lentil salad recipes are in the Middle East and Mediterranean.

This is my all times favorite salad recipe, I make it all the time since I stumbled over it! Its light but yet filling and super nutritious as well as easy and fast to make.

The combination of flavors is just wow, loving the sweetness of the dates in combination with the lemon vinaigrette! Thanks for this gem Lisa!

It really is the perfect light and healthy meal :. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips.

Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1—2 minutes. Bring a large pot of heavily salted water to a boil over high heat.

While you're waiting, prep the spiced oil. Coarsely chop ½ cup raw almonds ; set aside. Trim 3 scallions and separate white and green parts save the green parts for later in the recipe ; thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to same skillet, too.

Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel avoiding white pith ; reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.

Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20—25 minutes they'll turn mushy if overcooked.

We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft. While lentils cook, heat skillet with scallion mixture over medium.

Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes —the residual heat from the oil will bloom those spices and bring out their flavors.

Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain; reserve oil that's the base of your salad dressing.

Spread almond mixture don't forget those cumin seeds! on a paper towel-lined plate or baking sheet. Season with salt and let cool the nuts will get crunchier as they sit. Crumble 5 oz. feta into bowl with kale. Smash 1 cup Castelvetrano olives with the back of your knife; remove pits.

Tear olives into large pieces and add to bowl. Thinly slice reserved scallion greens and add most to bowl save some for serving. Add juice of reserved lemon and ½ tsp. Drain lentils well, shaking to get rid of excess moisture, and add to bowl with kale; season with salt.

Add infused oil and half of nuts and toss to combine. Divide salad among bowls. Garnish with remaining nuts and scallion greens. You're worth it.

Eat around the lemon peels and garlic slices, which are edible but intense. How would you rate Just-Keeps-Getting-Better Lentil Salad? Leave a Review. Love love love this salad!!! Even found some vegan feta to make this a vegan dish! Super yummy and awesome flavors - both first night and days following.

Minneapolis, MN. This salad will make you a "salad person. Very worth the effort. It's in my regular rotation. So many flavors and textures! It seemed like a lot of steps but everything was so clearly written that I sailed through it. I can see where it would be amenable to variations, but this original is amazing.

SO GOOD! The only tweak I made was to add a touch of honey to the dressing. This may be one of my favorite things I have ever made using a BA recipe. Everyone loved it-even those that don't like kale and people who aren't big fans of lentils!

This is my favourite recipe on BA. I think I've made it 20 times! I always double the almonds. Has this recipe been re-written since publication? A lot of dishes, but a delicious result. This is SOOO DELICIOUS!!! And it doesn't hurt that cooking the seasoned oil, etc.

gives your whole kitchen a beautiful perfume