Cold Lentil Salad
Cold Lentil Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 188 calories, 10g of protein, and 5g of fat. This recipe serves 12. If you have balsamic vinegar, bulbs garlic, salt and ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. Users who liked this recipe also liked Cold Lentil Salad, Caribbean Cold Lentil Salad, and Cold French Lentil Salad.
Instructions
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.
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.