Lentil Salad with Roasted Garlic and Tomato
Ingredients
The salad
-
1
head
garlic
-
1
tablespoon
olive oil
-
1 ½
cups
grape tomatoes, halved
-
1
cup
red onion, sliced
-
2 ¾
cups
vegetable broth
-
1
cup
green lentils
-
½
cup
diced celery
-
½
cup
diced red pepper
The dressing
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
lemon juice
-
¼
teaspoon
crushed red pepper
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 375°F.
- Cut the top off the garlic head, drizzle with 1 teaspoon of olive oil, and wrap in foil.
- Line a baking sheet with parchment paper and arrange the tomatoes and onion, drizzling with oil and seasoning with salt and pepper.
- Place the garlic and tomato mixture in the oven and roast for 25 to 30 minutes until the tomatoes are slightly shriveled.
- Allow the garlic to cool, then press the cloves into a bowl and break them into smaller pieces.
- While the vegetables are roasting, bring the vegetable broth to a boil, add the lentils, reduce heat, and simmer covered for 25 to 30 minutes until tender.
- Drain the lentils and transfer them to a bowl.
- Add the roasted garlic, tomatoes, red onion, celery, and red pepper to the lentils.
- In a separate bowl, whisk together the olive oil, lemon juice, crushed red pepper, and season with salt and pepper.
- Toss the dressing with the lentil mixture and serve at room temperature or cold.
Nutrition Facts (estimated)
Servings
6
Calories
194
Total fat
7g
Total carbohydrates
23g
Total protein
8g
Sodium
444mg
Cholesterol
0mg
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