Marinated Lentils With Crunchy Vegetables

The day before I made this lentil recipe, I pickled a whole bunch of vegetables. So when the recipe called for radishes, I tossed pickled radishes on there instead. I also tossed some pickled cipollini onions (it was an experiment) in there too. Mind. Blown. I love this recipe so damn much, I'm having a hard time with portion control.

• Kimberly

• San Diego, CA

• 6/19/2021

An absolutely fantastic recipe. I have made this three times already and plan to have it for dinner again tonight. I vary the spices depending on what I have in my cupboard, and my favourite combination is chilli flakes, coriander seeds and fennel seeds. I have found that white wine vinegar will also work in a pinch. The texture of the spices along with the lentils is really special, and also makes for a versatile side dish that still stands out alongside roast chicken and sausages particularly. I can't recommend it more highly.

• danielapapillon

• London

• 3/8/2019

Whenever I was evaluating recipes I was initially cautious since, at the time, it only had one review... when I noticed the review was totally irrelevant to the actual quality of the recipe... and also seemed to neglect to understand that lentils and many of the spices used have long been staples in many cuisines. I decided to make the recipe - in spite of the lack of true reviews and it came out delicious. Filling, tasty and a wonderful combination of textures. The only critique I have is, personally, I wish the dish had a little more heat. I’ll likely be adding some chili flake into the spice mixture next time. Also, I opted for sherry vinegar over red wine vinegar and it didn’t have quite enough acidic bite for me. I think red wine vinegar will likely work better moving forward to make this suit my tastes.

• notaunicorn

• Washington, DC

• 2/8/2019

i am a 65 year old man from new york. i have always eaten lentils and always thought they were an italian staple, especially since that is my heritage. i have never felt the need to "claim" the origination of any food. food belongs to all of us. here is some information i found on the internet. "Evidence of domesticated lentils dating to around 8000 B.C. has been found on the banks of the Euphrates River in what is now northern Syria. By 6000 B.C., lentils had reached Greece, where the legumes were regarded as poor man's food." funny how india wasn't mentioned.....

• Anonymous

• 2/4/2019

A huge amen to Anonymous from Oregon! Lentils and the spices in this recipe are popular in the cuisine of many countries, not just India. The number of stars you assign to a recipe should be based solely on the merits of the resulting dish, this one being delicious, as I think you’ve acknowledged, not on the fact that you felt that your culture was slighted.

• vanessainmexico7788

• San Francisco, California

• 2/4/2019

@JJESS2020 I am not sure what your quibble is. The author has clearly cited and linked two sources as her inspiration. Clearly, she may not have the depth of familiarity you have with Indian cuisine. She has, however, taken some pain to acknowledge her sources. It is far more gracious to accept that acknowledgment than to question if she has inappropriately, if unintentionally, referenced one of your national treasures. The one star review offers nothing to potential cooks, and unfairly skews her reviews to the negative. You could have expressed delight at recognizing a favorite from your culture, and still accomplished your apparent goal of giving the author and the reader further information on a possible source of the recipe’s lineage. Just sayin’.

• Anonymous

• Oregon

• 1/31/2019

your recipe is delicious, don't matter where it came from!

• Nocooktime

• Romania

• 1/31/2019