Patricia Wells' Green Lentil Salad

Lovely dish for a summer meal in the garden. Looking forward to it already!
(I believe it’s also called ‘poor man’s caviar’.)

Mmmmmm :) creamy, luscious, acidic, earthy.

Finally made this recipe and so glad I did! Served with goat cheese and some fresh parsley and it turned into a velvety, creamy lentil dish; the warm lentils and the crumbled goat cheese was a wonder. Served it alongside some roasted cauliflower and they married so well together. Makes a ton of lentils and will plan to freeze some. Thanks!

Thanks cookbook chick!

Do you need to soak the lentils for 8 hours first?

i don't have whole cloves; can i use ground or omit?

I followed the recipe to a T and it is delicious. I recommend doing that the first time, before you start trying to "improve" it. Oh, and had it with some simple buttered Thai rice. Filling, satisfying and really just perfect.

Made these lentils but found them to be rather ordinary. Although I love the taste of vinegar, I also strongly disagree about the stated ratio of vinegar (1/4 cup) to olive oil (2 tablespoons). I recommend mixing up a typical 3:1 oil to vinegar vinaigrette and using that instead.

How is this "patricia wells"'s recipe? This is a classic french lentille salad, it can be bought in the cheapest restaurants around (in france). She didn't invent anything, she just copied a recipe anyone around here knows how to do. PS : use red onions.

I grew up with green lentils (in France) and to me they are the best. They do not become mushy unless you really overcook them. I make my lentil salad with lime juice, olive oil and chopped fresh cilantro. Delicieux!

I had high expectations for this, used very good quality French lentils, red wine vinegar and olive oil and was disappointed to find it so bland.

I've just made these again for the third time and was so excited to use my new favorite KIMBERLY organic red wine vinegar...boy, does that stuff make da beans sing! I love lentils and this is so good...subbed a shallot for the onion though...

Just love the suggestions of others here to serve this as a side with salmon. Sounds perfect! And so easy, too. ;o)

There was a bit of discussion on the Genius features post when this recipe was first introduced, regarding how disappointed some people were with the lentils the day after they were made. I.e., the leftovers just aren't as good. The solution is so simple. Once the lentils are cooked, set aside the ones you don’t plan to eat right away, but do so in their broth, with the bay leaf, garlic and onion. That way, they’ll have the benefit of a continuing infusion. Cover and store until about 30 minutes before you’re ready to eat them (on Day 2 or 3 . . . I typically freeze legumes after Day 3.) Then, take them out of the fridge and warm them up, very thoroughly, in the broth, with the bay leaf, garlic and onion. Actually, there probably won’t be much broth, as they legumes will continue to soak it up. Drain, remove the bay leaf, garlic and onion, and continue with Step 3 of the recipe, as you did on Day 1, adding the vinegar and oil and letting the lentils sit for at least 20 minutes. I tried this yesterday and it worked like a charm. Enjoy!! ;o)

Substitute lime juice for the red wine vinegar - divine!

Very tasty. 25 to 35 minutes was way too long though -- I set my timer for 20, and using french green lentils they were already on the edge of overcooked when the timer rang. I had these with a baguette, hard boiled egg, and some good canned tuna in oil. Yum.

I had a similar problem with the liquid not absorbing, and cooked them, and cooked them some more, but mine didn't get soft enough. so I added more water and cooked some more. They were still not as soft as I'd like. I'll give it one more try.

I served this last night alongside broiled salmon filets. I liked the flavor but I feel the lentils turned out just a tad too mushy. The water didn't completely absorb after 35 minutes of simmering so I strained the excess. Did I cook them too long?

How many cups = 1 pound of lentils?

This is just delicious!