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    Home » Diet » Gluten Free Recipes

    Roasted Garlic & Tomato Lentil Salad

    Published: Jan 20, 2019 by Wendy Polisi Modified: Jul 28, 2022 · 1098 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Jump to Recipe Print Recipe
    Photo of a lentil salad on a white plate with the text Roasted Garlic & Tomato Lentil Salad above.

    This healthy lentil salad is made with sweet roasted tomatoes which are perfectly balanced with roasted garlic and onions. With crunchy celery and sweet red pepper, this salad is tossed in a simple lemon vinaigrette with just a subtle hint of heat. This dish is perfect to make on the weekend for meal prep.   It is excellent on its own for a light lunch, a great way to add protein to grain bowls, and works beautifully as a bed for meats at dinnertime.  You definitely don't want to miss this one!

    Photo of a lentil salad with roasted tomatoes, onions, and garlic in a white serving dish sitting on a white marble background.

    You Will Love This Lentil Salad with Roasted Garlic & Tomato

    (Note:  This recipe was originally published in 2016.  It was updated in 2019.)

    I had no intention of publishing this recipe today, but I couldn't stop myself.

    It is the best thing I have made in a long time.

    The last few days I've been a bit under the weather.

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    And by a "bit" I mean I slept about 14 hours yesterday.

    Anyone who knows me knows I can't nap to save my life, so this is a pretty major "what the heck is going on" kind of thing.

    I woke up today feeling a little better and decided to spend the day on the couch and playing with Skye.

    Then I started thinking about food and knew I had everything to make this Lentil Salad on hand. I decided that a healthy lunch was just what I needed and that I could always photograph it tomorrow.

    Then one thing leads to another.

    I decided to take just a few quick shots on my new background hubby got me. (Love it.) And then I tasted the salad.

    To. Die. For.

    I can't remember the last time I enjoyed something as much.  (And certainly not a cold lentil salad.)  After not eating yesterday, this was just what I needed.

    This baby is getting put in the back of the fridge, so I have lunch for the next three days. A girl has to recover you know, and recipes this healthy are just the way to do it.:)

    Close up photo of a fork holding lentil salad resting in a bowl of lentil salad with roasted tomatoes, onions, and garlic.
    If you’ve tried this Lentil Salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my recipes.

    How to Make Roasted Garlic Tomato Lentil Salad:

    1. Preheat your oven to 375 degrees.
    2.  Cut the top of your head of garlic with a very sharp knife. Place in a small oven-safe dish and drizzle with 1 teaspoon of oil. Cover.
    3. Line a baking sheet with parchment paper.
    4. Arrange the tomatoes and onion in a single layer and drizzle with oil. Sprinkle with salt and pepper.
    5. Place the tomatoes and the garlic in the preheated oven. Cook for 25 to 30 minutes, until the tomatoes are slightly shriveled.
    6. Carefully open the garlic and allow to cool. Press the cloves from the heat of garlic and place in a small bowl. Break the garlic into smaller pieces with the back of the fork.
    7. WHILE THE TOMATOES AND GARLIC ARE COOKING, bring broth to a boil.
    8. Add the lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, until tender.
    9. Drain and transfer to a bowl.
    10. Add garlic, tomatoes, red onion, celery, and red pepper to the dish.
    11. Make the dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk to combine and season to taste with salt and pepper.
    12. Toss dressing with lentil mixture and serve at room temperature or cold.
    ¾ Overhead photo of a white bowl of lentil salad on a white marble background with two forks sitting behind it.

    Frequently Asked Questions:

    Can I Use Any Type of Lentils in this Salad?

    I recommend using green, brown, or black (beluga) lentils for this recipe. Green lentils are mild in flavor and cook relatively quickly. Brown lentils work and cook in about the same time as green, but they do tend to get mushy and don’t have quite as much flavor as green. (For these reasons I prefer green.). Black lentils are small and shaped like caviar. They have a great firm texture and take between 30 and 40 minutes to cook.

    I do not recommend using white, yellow, or red lentils in this lentil salad. They turn mushy very quickly, and I much prefer to use these types of lentils in thick soups or dal.

    You can learn more about the types of lentils and their uses here.

    Do I Have to Soak Lentils Like I Soak Beans?

    No! Lentils do not require soaking.

    Can I Freeze Cooked Lentils?

    Yes, lentils freeze beautifully! I recommend making a double batch and freezing half of them in single serving portions to thaw and toss into salads.

    Want to Mix Things Up?  Try these Variations!

    • Serve over massaged kale
    • Substitute Artichokes for the tomatoes and add capers
    • Instead of roasted tomatoes, try sun-dried tomatoes

    Tools to Make This Recipe

    • Baking Sheet
    • Parchment Paper
    • Saucepan

    If You Like This Recipe You May Also Like:

    • Quinoa Lentil Pilaf
    • Black Bean Quinoa Salad
    • Italian Baked Quinoa
    • Sweet Potato Pomegranate Salad
    • Asian Chicken Salad
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    Lentil Salad

    Print Recipe
    4.46 from 11 votes

    Roasted Garlic & Tomato Lentil Salad

    This Roasted Garlic & Tomato Lentil Salad is the perfect vegan cold lentil salad that everyone will love! With roasted garlic, oven roasted tomatoes and onions, this is one you don't want to miss.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salad
    Cuisine: American
    Keyword: garlicky
    Servings: 6
    Calories: 194kcal
    Author: Wendy Polisi

    Equipment

    • Baking Sheet
    • parchment paper
    • Saucepan

    Ingredients

    • 1 head garlic
    • 1 tablespoon olive oil divided
    • 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
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice
    • ¼ teaspoon crushed red pepper
    • Salt and Pepper to taste
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees.
    • Cut top of garlic head and place in foil. Drizzle with 1 teaspoon of oil and close foil around garlic.
    • Line a baking sheet with parchment paper. Arrange tomatoes and onion in a single layer and drizzle with avocado oil. Sprinkle with salt and pepper.
    • Place garlic and tomato mixture in a preheated oven and cook for 25 to 30 minutes, until slightly shriveled.
    • Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
    • Meanwhile, bring broth to a boil. Add lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
    • Add garlic, tomatoes, red onion, celery, red pepper to the bowl.
    • Make dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk in salt and paper to taste. Toss with lentil mixture and serve.

    Nutrition

    Calories: 194kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 444mg | Potassium: 441mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 26.1mg | Calcium: 32mg | Iron: 2.5mg

    Other Great Recipes to Try:

    • Lentil Potato Soup
    • How to Cook Lentils
    • Vegetables and Lentils

    Filed Under:

    Gluten Free RecipesSalad RecipesVegan RecipesVegetarian Recipes

    More Gluten Free Recipes

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    • 15-Minute Whipped Ricotta Dip
    • 30 Minute Crispy Keto Air Fryer Chicken Breast
    • 30-Minute Air Fryer Chicken Legs

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. John Hartil

      February 11, 2016 at 2:56 pm

      This looks really good. I am a great lentils person so this is definitely on my list!

      Reply
      • Wendy Polisi

        July 07, 2017 at 7:24 pm

        5 stars
        Thanks so much!

        Reply
        • Joan LaRose

          August 29, 2017 at 1:03 am

          5 stars
          I just made this tonight and it was a huge hit. I will definitely make it again, but I do think I'll leave out the red peppers. I'm not a fan of them so for me they dominated the flavor, but I still thoroughly enjoyed it nonetheless. And my hubby had 2 helpings!

          Reply
          • Wendy Polisi

            August 29, 2017 at 12:38 pm

            So glad you enjoyed it Joan!

            Reply
    2. Alisa Fleming

      February 11, 2016 at 5:34 pm

      What a positively stunning recipe Wendy! I can't believe how vivid the photo is and how much I now want a bowl of lentils!

      Reply
    3. BarbaraLgc

      March 25, 2016 at 6:26 pm

      Hi Wendy, This recipe looks delicious. I was looking for something to bring to my cousin's house for Easter and I was wondering if this is served warm or cold?

      Reply
    4. BarbaraLgc

      March 25, 2016 at 6:35 pm

      Hi Wendy, This recipe looks delicious. I was looking for something to bring to my cousin's house for Easter and I was wondering if this is served warm or cold?

      Reply
      • Wendy Polisi

        April 01, 2016 at 5:34 pm

        I served it at room temperature, but it would be delicious either way.

        Reply
    5. Grmama

      May 17, 2016 at 9:05 pm

      Hi Wendy, This look delicious. I assume it is served room temp to warm immediately after making it. For the next two days is it best to serve cold right from the fridge or warmed up at a bit before eating?

      Reply
    6. Lisen Lundblad

      July 30, 2016 at 10:17 pm

      Hello.. Crushed red pepper, is that crushed red pepper corns or chilli red pepper? Many thanks, Lisen

      Reply
      • Wendy Polisi

        July 30, 2016 at 10:38 pm

        Hi! Since you are in the UK they may be called something different. It is crushed red pepper flakes.

        Here is a link so you can see a photo. I'm not familiar with this store and not suggesting anyone shop there, just trying to give you a photo so you can see what I'm talking about. http://www.savoryspiceshop.com/spices/chilflks.html

        *Wendy Polisi*

        *https://wendypolisi.com *

        Reply
        • Lisen Lundblad

          July 31, 2016 at 8:24 am

          Hi Wendy! I know exactly now! Thank you! Having this for breakfast! Xx

          Reply
          • Wendy Polisi

            August 01, 2016 at 3:32 pm

            My kind of breakfast!

            Reply
        • Anna Marie

          August 22, 2017 at 2:35 pm

          Ive made this twice and it is delicious but I did the roasted veggies on the BBQ. I ADDED DIJON TO THE DRESSING. I love this recipe! A winner in my house!
          Thank you!!

          Reply
    7. Barbara V

      August 11, 2016 at 10:03 pm

      I've made this a few times and it is very delicious! Today I had fennel from my CSA so I diced it up and added to the tomatoes and onions before roasting.

      Reply
      • Wendy Polisi

        August 11, 2016 at 10:12 pm

        So glad you enjoy this one as much as I do. I love the addition of fennel - I'm going to try that next time.

        *Wendy Polisi*

        *https://wendypolisi.com *

        Reply
    8. Jill

      September 04, 2016 at 1:33 am

      Thank you! Made this today and absolutely loved it.

      Reply
    9. Rosie Dunningham

      November 16, 2016 at 7:09 pm

      Wonderful dish! I made this as part of our crew dinner tonight and everyone loved it. Especially my head chef. Thank you for the recipe!

      Rosie x

      http://www.thecrewchef.wordpress.com

      Reply
      • Lauren

        July 19, 2017 at 3:22 pm

        Looks delicious!
        What do you mean by "cut the garlic head"? Like cut it in half?
        Thanks!

        Reply
        • Wendy Polisi

          February 28, 2019 at 10:00 pm

          You cut the papery top off.

          Reply
    10. Maggie Sanftleben

      March 19, 2018 at 11:35 pm

      5 stars
      Fantastic recipe!!! Made the salad with beluga lentils because they're so delicate and hold their shape. I'm vegan but I made pan roasted chicken thighs for my husband - perfect combo. I found that I had to roast the garlic @400 for 45 minutes. Other changes I made: sautéed 1/2 cup each of chopped celery, purple carrots and yellow pepper; When roasting tom and onions I cut the onions into 1” chunks so they wouldn’t burn as slivers - chopped them up later; Added 1 tbl spn dijon mustard to the dressing.

      Reply
      • Wendy Polisi

        March 20, 2018 at 12:49 pm

        So glad that you enjoyed it!

        Reply
    11. Gayle Ellis

      October 12, 2018 at 11:05 pm

      5 stars
      This has become a family favorie at my house, I mistakenly left out the red pepper and celery the first time I made it and had it warm with grilled salmon. Fantastic! Haven’t made it “the right way” yet!

      Reply
    12. Sarah

      February 25, 2019 at 1:51 am

      5 stars
      That is amazing!!!!! I also added Dijon mustard and used the variety pack of multi-colored mini tomatoes, and it looks so appetizing. It will be a great lunch tomorrow with some soup!!

      Reply
      • Wendy Polisi

        February 28, 2019 at 9:59 pm

        I am so glad you enjoyed it!

        Reply
    13. Astrid

      April 28, 2021 at 3:41 am

      Loved this!

      Reply
      • Wendy Polisi

        May 06, 2021 at 1:11 pm

        I am so glad that you enjoyed it!

        Reply
    14. Anne Marie

      July 18, 2021 at 2:47 pm

      5 stars
      Really enjoyed this. Easy and delicious. Thanks for the recipe!

      Reply
      • Wendy Polisi

        July 18, 2021 at 2:48 pm

        So glad that you enjoyed it!

        Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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