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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
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.
Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
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.
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.