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Salad of lentils and baked tomatoes

Author
Cookinero 10 Nov 2022
20910
Salad of lentils and baked tomatoes

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.

How to cook Salad of lentils and baked tomatoes

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

Lentil and Roasted Tomato Salad

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

Lentil and Roasted Tomato Salad

Dice bell peppers and celery. Finely chop the parsley.

Step 6

Lentil and Roasted Tomato Salad

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.

Salad of lentils and baked tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute canned lentils for dried. Drain and rinse them well before adding them to the salad. Since they are already cooked, you can skip step 3 and add them directly to the bowl in Step 6.
You can use another color of bell pepper, like yellow or orange, or omit it entirely. Diced cucumber or some chopped sun-dried tomatoes would also work well.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more overnight!
Freezing is not recommended as the vegetables may become mushy upon thawing. It's best enjoyed fresh or within a few days of making it.
You can gently reheat the baked tomatoes in a preheated oven at 175°C (350°F) for about 5-10 minutes, or until warmed through. Be careful not to overcook them.
This recipe is naturally vegan! Just make sure your vegetable broth is also vegan friendly.
A pinch of cayenne pepper or a few drops of your favorite hot sauce would work well in place of the chili flakes.
Absolutely! Grilled chicken, chickpeas, feta cheese (if not vegan), or even some hard-boiled eggs would all be great additions.
Yes, brown or green lentils can be used, but keep in mind they may require slightly different cooking times. French green lentils (Puy lentils) hold their shape particularly well.

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