Go Back
+ servings

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.
Course Salad
Cuisine American
Keyword garlicky
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 194kcal
Author Wendy Polisi


  • Baking Sheet
  • parchment paper
  • Saucepan



  • 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.


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