Roasted Tomato Lentil Salad

I mean, who knew lentils and oven roasted tomatoes would pair so wonderfully in salad form? I might even have to go as far as to say this is one of my all-time favourite salads.

 MORE ABOUT THIS ROASTED TOMATO LENTIL SALAD RECIPE: TIPS AND TRICKS

Cooking lentils from scratch can be intimidating to some people. I was definitely there. I know the struggle of seeing waaaay too many lentil options on that grocery store shelf and not knowing which one will get the job done for you. But that is really key – picking the right lentil for the job.

Side Note: If you want to use lentils as more of a thickener, go with the red lentils. Those turn pretty mushy and thicken soups and sauces perfectly, however, they are terrible for making a salad out of. For a salad like this one, opt for more of a Puy or beluga lentil. They hold their shape and texture perfectly!

The secret ingredient to this salad is definitely that large clove of garlic you put in the water to boil the lentils. I had always just tossed it out before. But if you fish it out of the water when the lentils are tender and mash it in with your olive oil and mustard dressing it gives a pretty awesome roasted garlic flavour without any of the hassles of roasting!! It’s pretty delicious. Just a simple sweet honey mustard style dressing with the best-roasted garlic finish going!! Perfect when paired with roasted tomatoes and some lentils.

Roasted Tomato and Lentil Salad

• Author: Rebecca | Always Nourished
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings

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Description

A simple and easy Roasted Tomato Lentil Salad recipe made gluten free and vegan-possible with beluga lentils, roasted cherry tomatoes, red onion and lots of parsley all in a garlicky, sweet mustard dressing. Perfect beside any dinner or as a filling and nutritious lunch!

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Ingredients

For the Lentils:

• 1 cup dried Puy or beluga lentils
• 3 cups water
• 1 dried bay leaf (optional, but recommended)
• 1 large clove garlic, peeled but left whole (will be used in dressing as well)
• A big pinch of salt

For the Roasted Tomatoes:

• 1 pint cherry or grape tomatoes, halved
• 1-2 teaspoons extra virgin olive oil
• Salt and Pepper

For the Dressing:

• 4 tablespoons extra virgin olive oil
• 1 tablespoon Dijon or grainy mustard
• 2 tablespoons fresh squeezed lemon juice
• 1/2 tablespoon honey (or use maple syrup if vegan)
• 1 boiled garlic from lentils
• Salt and Pepper, to taste

For the Salad:

• 1/4 cup finely diced red onion
• 1/2 cup fresh parsley, roughly chopped (plus more for garnish)

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Instructions

For the Lentils

1. In a medium sized pot add the lentils, water, a bay leaf, garlic and salt and pepper. Over medium heat bring water to a boil then reduce and simmer stirring occasionally until the lentils are tender, about 15-20 minutes.
2. While lentils are cooking, roast the tomatoes and make the dressing.
3. Drain the lentils using a fine mesh strainer when tender and remove the bay leaf and garlic, keeping the garlic for the dressing and discard the bay leaf.

For the Roasted Tomatoes:

1. While lentils are cooking, preheat oven to 350F and line a baking sheet with parchment paper.
2. Transfer the halved tomatoes to the prepared baking sheet then season with 1-2 teaspoons oil and salt and pepper. Roast in the oven for about 15 minutes until tomatoes burst and look wrinkly and are just tender. Remove from oven and let cool slightly.

For the Dressing:

1. In a large mixing bowl, mash the boiled garlic into a paste. Whisk together the garlic, oil, mustard, lemon juice, and honey. Season with salt and pepper to taste. Set aside.

For the Salad:

1. When the lentils are cooked and the tomatoes are cooled slightly, assemble the salad. To the large mixing bowl with the dressing, fold in the lentils, tomatoes, onions and parsley.
2. Serve this salad warm, room temperature or cold and garnish with additional parsley.

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