Roasted Garlic & Tomato Lentil Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Celery
  • 1 head Garlic
  • 1 1/2 cups Grape tomatoes
  • 1 cup Green lentils
  • 1 cup Red onion

• Canned Goods

  • 2 3/4 cups Vegetable broth

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Cayenne
  • 1 tbsp Olive or avocado oil
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on wendypolisi.com

Description

Ingredients

• 1 head garlic
• 1 tablespoon olive or avocado oil, divided
• 1 1/2 cups grape tomatoes, halved
• 1 cup sliced red onion
• 2 3/4 cups vegetable broth
• 1 cup green lentils
• 1/2 cup diced celery
• 1/2 cup diced red pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon crushed red pepper
• Salt and Pepper to taste

Directions

• 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 lightly 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.

Nutrition