The best lentil salad ever from My New Roots: Inspired Plant-Based Recipes for Every Season (page 133) by Sarah Britton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beluga lentils for Puy lentils, and any dried fruit for dried currants.

  • michalow on January 02, 2025

    This is a very nicely spiced lentil salad. Thank you, EYB, for helping me find it!

  • Acarroll on December 03, 2022

    Made as written with half dried cherries and half dried golden berries. Was delicious and is now in our rotation.

  • Rinshin on November 13, 2017

    I've made this 3 times so far now and now that I tweaked it to our tastes, we love this healthy salad. For us, we only use 1 tsp black pepper, huge amounts of arugula, chopped nashi (pear apple if in season) or apple, and feta along with all other ingredients. Just superb.

  • Rinshin on August 09, 2016

    I made this recipe exactly as written and thought it was tasty but for our tastes it was too much black pepper. At half the amount it would have been very good for us. We eat mapo doufu often but the heat is offset by hot white rice. I didn't know what I should have served with this to counteract the heat so added lots of arugula. This was a side for our quick sandwich dinner. For those who are a little sensitive to spicy heat, I would suggest cutting back on black pepper.

  • rionafaith on July 28, 2016

    Despite the author's warning to only buy lentils specifically labeled "Du Puy" for this, I used the basic "French green lentils" from the bulk bins at Whole Foods and they held up just fine. Love this, it's incredibly easy and quick despite the fairly long ingredient list (most of which are spices in the dressing), and will make great healthy lunches for me to take to work this week. Made two substitutions out of necessity: I somehow ran out of olive oil so I used half walnut oil, and I used chopped dried cranberries instead of currants. I also sprinkled some sliced almonds over one serving, which added a nice crunch.

  • mrsmadam on July 23, 2016

    This is just amazing. So very good made just as written.

  • WFPLCleanEating on July 19, 2016

    I loved it. You need to like spicy. It can be eaten hot or, as on one of these oh so hot summer days, cold. - Linda

  • WandaA on February 24, 2016

    This is my go to lentil salad. I skipped the capers and added dried apricots, chopped tomatoes, spring onions, flat parsley or cilantro and sunflower seeds or pepitas. Sometimes I even add some soft goat's cheese. Delish!

  • Laura on January 30, 2016

    We really enjoyed this. I was a bit skeptical, given the large number of spices, but they melded well together and the final dish was really delicious and well-seasoned. I added cilantro and served it over mixed salad greens and that made a very nice, light lunch. I would definitely make it again and I'm so glad that there are leftovers for tomorrow!

  • saveur on December 19, 2015

    This is my go to lentil salad recipe. It is simply lovely

  • vinochic on July 12, 2015

    Really tasty and easy to prepare. I added parsley, carrots and sunflower seeds. Will make again!

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