Salad of lentils and baked tomatoes

Description

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.

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.