Celery, Red onion, Cherry tomatoes, Vegetable salad, Bell pepper, Green lentils, Baked tomatoes

Salad of lentils and baked tomatoes

Name: Salad of lentils and baked tomatoes
Total time: 50 min
Yield: 4–6
Ingredients: 1 cup green lentils; 300 g cherry tomatoes; 2 medium red onions; 1 stalk celery; half sweet red pepper; 1 head of garlic; 5 sprigs of parsley; 2¾ cups vegetable broth or water; 2 tbsp. l. lemon juice; 1/4 tsp chili flakes; olive oil; salt, freshly ground black pepper

November 10,2022

If you've never made a lentil salad, get to work right away. After all, it is difficult to overestimate this dish: it can be eaten warm or cold, as an independent dish or served as a side dish to poultry, fish or meat.

Ingredients

Servings 4–6

1 cup green lentils
300 g cherry tomatoes
2 medium red onions
1 stalk celery
half sweet red pepper
1 head of garlic
5 sprigs of parsley
2¾ cups vegetable broth or water
2 tbsp. l. lemon juice
1/4 tsp chili flakes
olive oil
salt, freshly ground black pepper

Cooking

Step 1

Preheat oven to 175°C. Line a baking sheet with parchment. Cut off the top of the head of garlic, pour over the slice with 1 tsp. olive oil and wrap in foil.

Step 2

Cut the tomatoes in half, peel the onion and cut into rings. Place the vegetables on a baking sheet, season with salt, pepper and drizzle with olive oil. Put the garlic next to it and put it in the oven for 30 minutes.

Step 3

Meanwhile, bring the broth to a boil. Add lentils and reduce heat. Simmer over low heat for 30-40 minutes until tender.

Step 4

Remove the baking sheet from the oven, carefully unwrap the garlic and let it cool. Gently squeeze out the cloves and mash them with a fork into a paste.

Step 5

Dice bell peppers and celery. Finely chop the parsley.

Step 6

Drain the lentils in a colander and transfer to a bowl. Add garlic, tomatoes, onion, celery and red pepper. For dressing, mix 2 tbsp. l. olive oil, lemon juice and chili flakes, salt and pepper. Drizzle dressing over salad, sprinkle with parsley, toss and serve.