Lentil salad with roasted garlic and tomatoes

    (10)
    1 hour

    Roasted garlic adds a fantastic flavour to this lentil salad. It's also vegan, gluten-free and basically a healthy dish for serving to a crowd.


    3 people made this

    Ingredients
    Serves: 12 

    • 2 bulbs garlic
    • 1 teaspoon olive oil, divided
    • 450g uncooked brown lentils
    • 1 litre water, or as needed to cover
    • 300g cherry tomatoes, halved
    • 1 bunch fresh parsley, finely chopped
    • 1 bunch spring onions, thinly sliced
    • 60ml balsamic vinegar
    • 60ml olive oil
    • salt and ground black pepper to taste

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Peel outer skins from the garlic bulbs and cut about 1.5cm from the top of each bulb to expose the cloves; place each bulb onto a piece of foil, drizzle each with about 1/2 teaspoon olive oil; wrap the bulbs in the foil. Place wrapped bulbs into a baking dish.
    3. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
    4. Place lentils into a large pot and cover with water; bring to the boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a sieve and rinse with cold water to cool; drain again.
    5. Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add chopped tomatoes, parsley and spring onions. Whisk balsamic vinegar with 60ml olive oil, salt and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (7)

    by
    4

    I tried this on a whim when the hubster wasn't home. It was great! Very satisfying; very easy. I added some feta cheese just because I had some, and it blended in well.  -  04 Aug 2014  (Review from Allrecipes US | Canada)

    by
    0

    I was looking for a salad to serve at a Christmas party for guests who needed gluten-free food, and decided to give this recipe a try. This salad was a huge hit! It was the perfect blend of red and green to appear festive, and I added feta cheese as someone else suggested, and it was the perfect touch! Even my daughter, who had never heard of lentils before, raved about it. I did have to exclude the garlic, because that is a migraine trigger for me, but it had plenty of flavor regardless. I will definitely be making this again, and not just during the holidays!!  -  02 Jun 2016  (Review from Allrecipes US | Canada)

    by
    0

    I had never made lentils before, and I think the recipe is great, but I realized I just don't like lentils. My husband who hates them actually liked them this way, so it's definitely a great recipe.  -  17 Apr 2016  (Review from Allrecipes US | Canada)

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