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.
You guys are going to love this Roasted Garlic & Tomato Lentil Salad!
I had no intention of publishing this recipe today, but I couldn’t stop myself. It is just that good.
The last few days I’ve been a bit under the weather.
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 lunch and knew I had everything to make this Roasted Garlic & Tomato 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 lead 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 Roasted Garlic & Tomato Lentil Salad 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 the best lentil salad recipe is just the way to do it.:)
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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
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- 1 head garlic
- 1 tablespoon olive oil divided
- 1 1/2 cups grape tomatoes halved
- 1 cup red onion sliced
- 2 3/4 cups vegetable broth
- 1 cup green lentils
- 1/2 cup diced celery
- 1/2 cup diced red pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper
- Salt and Pepper to taste
- 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.
This looks really good. I am a great lentils person so this is definitely on my list!
Thanks so much!
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!
So glad you enjoyed it Joan!
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!
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?
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?
I served it at room temperature, but it would be delicious either way.
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?
Hello.. Crushed red pepper, is that crushed red pepper corns or chilli red pepper? Many thanks, Lisen
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 *
Hi Wendy! I know exactly now! Thank you! Having this for breakfast! Xx
My kind of breakfast!
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!!
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.
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 *
Thank you! Made this today and absolutely loved it.
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
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.
So glad that you enjoyed it!