Lentil Salad
Show: Good Eats
Episode: Pantry Raid 6: Lentils
Rate This RecipeRead users' reviews (30)
- Recipe categories: Bacon, Pork, Meat, Onion, Lentil, Beans and Legumes, Vegetables,
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- ratings & reviews(30)
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Total Reviews: 30
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By karenvk
stoddard, nh
on April 15, 2011
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One of my favorite recipes. We eat it for dinner all the time. I bake the bacon in the oven for 10-15 minutes while the lentils are cooking on the stove top and while all that is going on I make the dressing. A tasty one dish meal in a little over half and hour.
By bananacupcakeLisa
Irvine, CA
on January 18, 2011
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I just finished making this lentil salad, I am really suprised how good it turned out. The bacon adds some good flavor to it. I'm not sure if my husband will enjoy this as much as I do; more for me then :
By erbnyc
on November 14, 2010
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Delicious! While cooking, I realized I didn't have red wine vinegar- so I squeezed the juice of two lemons in its place. I'm sure it tastes fine without the bacon, but the flavor and texture of it really puts in on another level. Do not omit! These lentils are so delicious that I'm eating them for breakfast after making the dish last night... while I write this review. =
By cath1025_10670581
Fredericksburg, VA
on March 31, 2010
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As other reviewed suggested I did cut the vinegar in half. I didn't think it was strong enough so I added a few more teaspoons. Really good. I don't think the amount called for in the recipe would have been a problem at all, but I liked it with just the amount added so I stopped. This is a do over for sure!
By foodnetwork_120...
Charlottesville, 86
on March 29, 2010
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I've made a vegetarian version of this recipe a couple of times. It's good, simple, and really lets the lentil flavor shine.
Like others, I recommend using less vinegar if your vinegar is average quality. I use 1/4 cup with regular store-brand red wine vinegar. If you've already made it and the vinegar is too strong, let it rest a night or two in the fridge; the acidity will diminish.
To make it vegetarian, try adding 1-2 Tablespoons chipotle peppers in adobo sauce to the cooking liquid. Last time I didn't have peppers; so I just added 1 teaspoon organic liquid smoke. Even with the liquid smoke, it turned out quite well.
By bindiggity_11619941
coventry, CT
on December 14, 2009
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I added adobe and chipotle powder to the water as the lentils cooked and this really helped to add a lot of flavor. I also left out the meat to make it a vegetarian friendly dish. Thanks Alton!
By butlertryon_120...
Middletown, 43
on August 23, 2009
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I've been making Lentil Salads for years, but I've never tried using mustard. It was great! The poor little lentil needs to get top billing more often. Thanks for sharing.
By lschifla_10884341
Macedon, NY
on August 07, 2008
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Very filling and easy to make
By littletemchin_8...
swampscott, MA
on August 04, 2008
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This dish is amazing! Yes I have to admit that I switched the vinegar and oil amounts and also, instead of thyme I used savory which really kicked the lentils up a notch (so to speak.
By ssawatzky_10408707
Beverly Hills, CA
on May 19, 2008
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I have made this recipe at least a dozen times, and it almost always turns out great for me. The comments about it being to vinegary...I have found that the cheaper the red wine vinegar, the more overpowering it is. Use a Good Quality Red Wine Vinegar, and this recipe is sure to be a success!!!