Lentil Salad

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I've made this salad dozens of times now. The oil and vinegar measurements definitely need to be reversed, and be sure to use fresh thyme (not dried and plenty of it. I just toss in a strip of bacon to the cooking water rather than bother with salt pork. Do not cook the lentils as long as AB recommends, unless you like mush ... I start testing them at 11 minutes. After cooking the bacon, I serve it separately from the salad, as the bacon will get soggy if left in the salad overnight in the fridge. One of my daughters is a near-vegetarian -- I may try the soy bacon idea that somebody posted!

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All I could taste was vinegar. It wasn't terrible, but I'm not making it again.

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My wife loves this, especially in the spring with spring garlic.

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First, I have to respectfully correct an earlier reviewer. Lentils are not beans. They are pulses, which are their own type of legume.

Salad is great. I did reduce the vinegar a little. Bacon is a terrific addition.

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I made this salad for my 20 year old sons who are body builders. I asked by 11 year old nieces to tast it. One of them loved it and said that the dressing tasted really great. I loved it. Just waiting for the boys to get back to me on it. I did not use the bacon.

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I watched this on TV and felt like something nutritious, so I made this. I read the reviews so I reduced the red wine vinegar to 1/4 cup and squeezed the juice of a lemon over the dish when completed. I added chopped kale to the vegetables in the pot to cook and also only discarded the bay leaf when done. I also did not have bacon or salt pork on hand. This was delicious and the squeezed lemon really added to it and tied it together. Yum.

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I did not read the reviews, so I was not aware of the vinegar taste. That said, I added dulse, and served over a bed of arugula. I made it a vegetarian version, and although I often avoid soy, I actually used a few Morning Star 'bacon' strips (best on the market, in my opinion. The "bacon" added that flavor. I also used white truffle salt instead of kosher salt in the mustard/vinegar mixture. I'm happy with it.

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Very tasty salad. I read the reviews before making this and went out and purchased a very good red wine vinegar, yet still added a little less than called for. I also added some chopped not red pepper! This will be a staple in our home.

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My husband made this & it was probably my 2nd-least favorite thing he ever made, with the worst thing being this potato and tuna salad atrocity he made. :P The bacon helps, but the recipe is very vinegary which gives it an unpleasant fermenting taste--not that I am a big bean fan anyway--plus it looks like vomit, not to be juvenile, but how does anyone make beans look palatable & attractive on a dish? My husband liked it ok but to me it seemed like the recipe was missing something--a soup base? Some cheese? I am no chef so I can't say...

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I adore this salad! I'm trying to lay off the "white carbs" too, and this salad is now a staple. I think it's easy to do, and if I bring it somewhere, folks think it's "exotic". It tastes awesome, and I love how it keeps and doesn't seize up in the fridge and reheats nicely.