Cold Lentil Salad recipe
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Ingredients
- 2 bulbs garlic 1 teaspoon olive oil, divided 1 pound dry brown lentils 4 cups water, or as needed to cover 1 pint grape tomatoes, halved 1 bunch fresh parsley, finely chopped 1 bunch green onions, thinly sliced ¼ cup balsamic vinegar ¼ cup olive oil salt and ground black pepper to taste
Nutrition Info
- 183.2 caloriescarbohydrate: 25.7 gcholesterol: : -fat: 5.5 gfiber: 8.6 gprotein: 9.8 gsaturatedFat: 0.8 gservingSize: -sodium: 28.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cold Lentil Salad
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves, place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
Place lentils into a 5-quart pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes, stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool, drain again.
Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad, gently toss to coat. Keep refrigerated until serving time.