Comments on: Tangy Lentil Salad with Dill & Pepperoncini

By: Kate

Kate — Fri, 30 Apr 2021 19:19:05 +0000

In reply to Robin Godwin. That's great! They are delicious. I appreciate your review.

By: Robin Godwin

Robin Godwin — Sat, 24 Apr 2021 18:20:03 +0000

I make these tangy lentils often. Delicious!

★★★★★

By: Kate

Kate — Fri, 16 Apr 2021 19:19:55 +0000

In reply to Austin. That sounds delicious, Austin!

By: Austin

Austin — Tue, 13 Apr 2021 04:47:59 +0000

We made this today alongside some roasted vegetable sandwiches. Only had brown lentils on hand, but they worked out well. Loved it, but I’m going to add even more pepperoncinis to the leftovers to boost the tang (as suggested)! We went with dill havarti on the cheese front– highly recommend it.

★★★★★

By: Kate

Kate — Thu, 04 Mar 2021 21:53:02 +0000

In reply to Kasumi. Hi! Yes, I love black here but that would work as a substitute.

By: Kasumi

Kasumi — Sun, 28 Feb 2021 18:54:43 +0000

Can I use green/brown lentils instead?

By: Kate

Kate — Tue, 16 Feb 2021 02:58:19 +0000

In reply to Lesley. You're welcome, Lesley!

By: Lesley

Lesley — Thu, 11 Feb 2021 18:30:12 +0000

This salad is fabulous! Thank you! Love all of your recipes – Lesley

★★★★★

By: Kate

Kate — Thu, 04 Feb 2021 20:17:19 +0000

In reply to Heather. Thank you for sharing how you made it, Heather! I'm happy to hear that.

By: Heather

Heather — Mon, 01 Feb 2021 19:57:01 +0000

Wow, this salad is super tasty! I love the texture but also the interesting blend of flavors. I omitted the cheese because i steer away from dairy but I really don’t feel like it needed it. Didn’t have black lentils so I used green instead. I devoured it very quickly. My new favorite salad! Thank you Kate!

★★★★★