Lentil salad with roasted garlic and tomatoes

Lentil salad with roasted garlic and tomatoes


3 people made this

About this recipe: 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.

Lindsay L.

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

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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