Traditional recipes

Lentil salad with roasted garlic and tomatoes recipe

Lentil salad with roasted garlic and tomatoes recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Lentil salad

Roasted garlic adds a fantastic flavour to this lentil salad. It's also vegan, gluten-free and basically a healthy dish for serving to a crowd.

5 people made this

IngredientsServes: 12

  • 2 bulbs garlic
  • 1 teaspoon olive oil, divided
  • 450g uncooked brown lentils
  • 1 litre water, or as needed to cover
  • 300g cherry tomatoes, halved
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch spring onions, thinly sliced
  • 60ml balsamic vinegar
  • 60ml olive oil
  • salt and ground black pepper to taste

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas 6.
  2. Peel outer skins from the garlic bulbs and cut about 1.5cm from the top of each bulb to expose the cloves; place each bulb onto a piece of foil, drizzle each with about 1/2 teaspoon olive oil; wrap the bulbs in the foil. Place wrapped bulbs into a baking dish.
  3. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
  4. Place lentils into a large pot and cover with water; bring to the boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a sieve and rinse with cold water to cool; drain again.
  5. Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add chopped tomatoes, parsley and spring onions. Whisk balsamic vinegar with 60ml 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.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (13)

by gardengirl913

I tried this on a whim when the hubster wasn't home. It was great! Very satisfying; very easy. I added some feta cheese just because I had some, and it blended in well.-04 Aug 2014

by Casablancaise

I make a variety of lentil salad.The roasted garlic was what made this one stand out !Followed as is except that my lentils took 20 minutes to cook.-26 Jun 2018


Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts

This Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts is a simple and delicious weeknight dinner, packed with tons of veggies and greens! It’s tossed with an incredible garlic oil, burst roasted tomatoes, summer squash, peppery arugula, toasted pine nuts, and parmesan cheese. I love using lentil pasta for a little extra fiber and protein!

I have the best weeknight dinner for you guys! In the form of the most delicious, garlic-infused oil filled, burst roasted tomato filled, arugula filled, toasted pine nut filled, parm filled pasta! I mean, how can you go wrong with that lineup? And we’ve also got sweet, caramelized, roasted summer squash in that mix. I mean…..it’s amazing.

I’ve never met a pasta I didn’t like. Pasta probably made up 85% of my diet growing up. No joke. I’d eat it as an afternoon snack after school, for dinner, and any time of day, really. As I got older, I realized I can’t survive off of only white carbs and marinara, SO, I had to come up with other alternatives that still gave me my pasta fix!

Let’s be real – I still eat regular pasta (the good ol, white pasta because nothing beats it in my opinion), but I often make lentil or chickpea pasta, zoodles, or other vegetable noodles, because I don’t feel as weighed down after eating it, and I love getting the extra protein and fiber that those options offer.

And that beings me to this red lentil pasta! I get this variety at Trader Joe’s, and it’s actually my favorite lentil/chickpea/legume-based pasta that I’ve ever tried! To me, it’s really so similar to the real deal. I love it!

And one of my favorite ways to make pasta once the tomatoes start getting better and more in season, is to roast them in the oven with lots of garlic and olive oil. It’s pretty much the best thing ever.

The tomatoes get all sweet and burst and roasted, and the garlic gets all caramelized and sweet too.

And I pretty much just want to live in that pan. I also added some yellow squash to the mix for a little extra veg! So good.

While the pasta and veggies are still warm, I toss in the arugula so that it gets slightly wilted and kind of “melts” into all of the other ingredients. I love the peppery bite it adds and I’m always up for adding more greens to anything.

And when everything mixes with the garlic infused oil, it’s pretty much magic.

This pasta would actually be really delicious cold or room temp too. It could definitely be a cold pasta salad to bring to potlucks and BBQ’s this summer! It’s really just as delicious at room temp! And you don’t have to worry about anything spoiling!

The toasted pine nuts are SO good in this, and it kind of makes the whole thing taste pesto-y because of the fresh basil too! I love adding whole basil leaves to this pasta too because I can’t get enough of it. This pasta screeeeams summer.

And I also love it because it’s crazy easy and comes together in no time. I’ve also added grilled shrimp to it and that was incredible! It would work with pretty much any protein you wanted to add! Salmon or chicken would be delish too.

Basically all I want to eat forever.


Ingredients Required

Lentil: I have used dried green lentil or mung bean for making the salad. They are easy to cook, inexpensive, readily available, and taste excellent in the salad. Here are my favorite 21 ways to eat lentils.

Apart from dried mung bean, you can use black beluga lentils, brown lentils, chickpeas, red kidney beans, or any other local variety of lentil/legume.

I highly recommend using dried uncooked lentil and cooking it from scratch for making the salad. Trust me, the lentils will not be bland, mushy, or full of artificial flavor. And it takes less than 20 minutes to boil lentils at home for the weekly meal prep.

Vegetables: Apart from the salad usuals – onion, tomato, cucumber, feel free to add colorful olives, sun-dried tomato, kale, baby spinach, roasted bell peppers, or any other vegetable of your choice.

Herbs: Fresh parsley, Italian basil, cilantro, mint, or chives are a great choice for flavoring the salad.

Cheese Choice: From feta, brie, ricotta, to goat cheese, any variety of soft cheese is ideal for making this salad more delicious.

Salad Dressing: A classic vinaigrette of olive oil, citrus, garlic, and mustard is the best choice for this hearty lentil salad.


Related Video

Chere = chevre. Chere means dear (as in dear one). Chevre means goat.

I found this to be OK, not remarkable. Disclaimer: I used TJ's pre-cooked lentils.

This makes a wonderful summer side dish! Didn't have dill, so I skipped it. Still delicious! I let guests add their own crumbled goat cheese, some did some didn't but everyone raved!

Makes a great summer meal served with salad greens and a whole grain or couscous, and some simple sides such as olives, and pickled/roasted beets. Easy to make and amend to personal preferences. For the cheese, I added goat feta (chevretine) on top and it adds a briny, salty complement. Any feta would do nicely. All ingredients listed make for a balanced, pretty, yummy salad.

A classic. If you can't find (or afford) the French lentils de Puy, try this with Beluga (black) lentils - not so pricey, and available at TJ's. Nice nutty flavor, and they hold their shape well.

Great salad. I roasted my tomatoes, left out the cucumber and served it warm. Next time I think I'll include some black olives.

I owe this great recipe a review. I have used it over and over again and I like it even more every time I make it. I think I even dream of it in my sleep! As long as you use French green Lentils and have the ingredients for the "dressing" you will have a yummy dish. I have made it with and without dill and both ways are delicious. You should use least two or three of the vegetables, the parsley and goat cheese are a must. (I have used feta and it works well as a substitute) This salad also keeps well for few days, the garlic is the only thing that gets a little strong.

I owe this great recipe a review. I have used it over and over again and I like it even more every time I make it. I think I even dream of it in my sleep! As long as you use French green Lentils and have the ingredients for the "dressing" you will have a yummy dish. I have made it with and without dill and both ways are delicious. You should use least two or three of the vegetables, the parsley and goat cheese are a must. (I have used feta and it works well as a substitute) This salad also keeps well for few days, the garlic is the only thing that gets a little strong.

Delicious. It's even good without the cheese which I forgot to add the first time. I successfully used brown lentils from Umbria. As someone else noted, I did not add the additional red onion after the shallots in the vinaigrette.

I made this to serve with grilled salmon for Valentine's Day. It was a huge hit! My version was made with brown (Umbrian) lentils which was all I could find and although I had a red onion on hand, I decided against using it because I had already added a very large shallot to the dressing. I used a European "seedless" cucumber which was delicious and I didn't have to seed it. I also skipped the seeding of the tomatoes --yummy just the same. I ate leftovers today for lunch. excellent again! Note: if you are not a big goat cheese fan, just cut down on it a bit or try feta. Also, after eating this salad for two days, I really think that the fresh dill makes a big difference, so don't skip it.

I made this as written and thought the onion flavor overpowered a bit. I might decrease either the shallot or the red onion next time and add more tomato. Very good though.

I've never made Puy Lentils before and these are gorgeous! The dressing is lovely although I left out about half the oil, just personal preference. Also left out the dill as we didn't have any but added finely diced celery and scallions to the cukes, toms and red onion. Also cooked lentils in chicken broth as advised which made them much more flavorful and substituted Feta for goat cheese as suggested as we already had that in. All in all a fantastic dish can't wait to taste the leftovers tomorrow!

The dressing was good, but overall I thought this was just OK. The cheese is a little much, even for a goat cheese lover. A little more dressing and a little less cheese would improve things. I did not use the dill.

Really nice and unusual combination of flavors. I used diluted chicken broth to cook the lentils. I served it with herbes de Provence and mustard grilled chicken, so served it barely warm. It was wonderful, but for a warm salad I would omit the cucumber. It was great the next day as a cold leftover lunch salad. I used much less dill and think it was better with the more subtle amount.

Really great, even when you leave out the cheese.

I really hated this recipe. It was labor intensive and not very tasty. I like dill a lot, but found it overpowering in this dish. Also, there was too much cheese! Yuck!

Terrific salad. I had no cucumber so substituted a like amount of chopped red bell pepper and celery. I took Jan's suggestions (see review below) and added more of those ingredients. Also a dash of lemon juice. I think this salad would also be very good using black beans.

This was very good - served it as part of a buffet luncheon and everyone went back for seconds. I used a Greek feta instead of chevre. The dressing is very flavorful and the warm lentils soak up the flavor well.

This is a wonderful dish that is not very difficult to prepare. It is fresh, flavorful, and has a very nice texture. The lentils and cheese make it a good main-course dish. My modifications (to suit our tastes) were: feta cheese instead of goat cheese addition of fresh lemon juice and at least doubling the amount of red wine vinegar, onion, tomato, garlic, mustard, and cucumber.

This is a very good salad, however, as is often the case, you can cut the olive oil and cheese in half and it is still every bit as good. I've made it with and without dill - it's good both ways, just depends on what you like. When I made it the second time I sauted the shallots and garlic briefly. Again, just personal preference, but to me raw garlic and shallots are a bit overwhelming, even minced.

What a tasty salad! Very healthful too! Next time I might put less dill but more parsley for my taste.

This combination is very intriguing! I am not very fond of goat cheese, but it is perfect with the other ingredients in the salad. I made it for a party here in Finland and got rave reviews. I added some lemon juice at the end since the vinegar I had was too mild. I am wondering if it would work well with balsamic vinegar. In any case I will add this to my standard recipes for the summer, especially parties, since it travels well.

Colorful, great combination of tastes and textures, wonderful even without the chevre my kids ate almost half before I had the chance to add the cheese!


How to Make the Balsamic Lentil Salad

The thought of a lentil salad might seem intimidating. But as mentioned before, lentils are just like tiny beans that you can easily cook on the stove. Plus, check out the simple ingredient list…cucumber, red pepper, onion, lentils, and dressing. Once the lentils are cooked, this salad comes together quickly. Even better, this one’s customizable. Keep the lentils as the base and add your favorite chopped, raw veggies. Carrots, celery, zucchini, cauliflower, broccoli…so many options! And one thing I might add next time around? Feta cheese. Or Parmesan cheese. Or gorgonzola. Goat cheese, maybe? You get the picture.

Let this easy Balsamic Lentil Salad be your go-to dish for spring and summer! Need a dinner idea for this week? Try the salad alongside this Roasted Salmon with Tomato Basil Relish, this Peach Caprese Grilled Chicken, or this Stuffed Hawaiian Grilled Chicken.


Recipe Summary

  • ⅔ cup halved cherry tomatoes
  • 3 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 2 cups vegetable broth
  • 1 cup dried brown lentils
  • 2 carrots, peeled and chopped
  • ½ cup halved cherry tomatoes
  • 1 large shallot, minced
  • 2 tablespoons snipped fresh chives
  • ⅓ cup microgreens

For dressing, preheat oven to 375°F. Line a shallow baking pan with foil. Add the 2/3 cup tomatoes, garlic, and 1 Tbsp. of the oil to pan toss to coat. Sprinkle with a little kosher salt. Roast 20 minutes, stirring once. Remove from oven and place tomato mixture in blender. Add the remaining 2 Tbsp. oil and vinegar cover and blend until smooth. Set aside.

Meanwhile, in medium saucepan combine broth and lentils. Bring to boiling reduce heat. Simmer, uncovered, 20 to 25 minutes or until tender and all of the broth is absorbed, stirring occasionally.

In a large bowl combine lentils, carrots, the 1/2 cup tomatoes, shallot, and chives. Drizzle with dressing toss to coat. Serve on Anytime Socca, other flatbread, or toasted baguette slices. Top with microgreens.


Greek style lentil salad recipe with feta cheese – A delicious taste of Greece!

If you are looking for a twist to your usual lentil salad, go Greek with this sprightly Greek style lentil salad recipe and taste all the earthy flavours that characterise Greek cuisine in one dish!

To prepare this Greek style lentil salad recipe, the lentils are simmered until cooked, then coated with a homemade light olive oil and red wine vinegar dressing.

The secret behind this delicious dressing is to flavor it with garlic and sweet paprika and toss it together with sweet roasted peppers, black kalamata olives, onions and juicy tomatoes. Finish off with fresh herbs like mint, parsley or dill and you have a match made in heaven!

This Greek lentil salad recipe dressing can also include lemon juice, but I always prefer to go with the classic and beloved Greek combination of brown lentils and red wine vinegar.

And the special ingredient that holds everything together is nothing else than some salty, creamy crumbled Greek feta cheese, which is a one of my beloved ingredients in all types of Greek recipes, fried, baked or used as a stuffing. Yum! (For more feta cheese recipe ideas click here>>.)


Recipe: Lentil Salad with Tomatoes

I’m loving the nice Spring weather, and the all-in-one salad dinners that start to sound good this time of year. This week, I tried a recipe for Lentil Salad with Tomatoes that I found at Health.com, and I couldn’t wait to share it! Low in the stuff you don’t want but full of the stuff you do, this salad is really refreshing and very filling.

Have you read up on the benefits of lentils? This is one food that you should really get to know. Lentils are good for your heart, your digestion, and they help stabilize your blood sugar. Also, they are full of protein! Twenty-six percent of the calories in lentils come from protein, which is even higher than the protein content of a piece of roasted chicken (25%). They soak up flavors and add texture to your meal, making them a really good addition to soups, salads and stews. After doing a little research, I’m sold. I’ll be working lentils into our diet more and more! Got any favorite lentil recipes.

For this recipe, you’ll want to cook lentils with some bay leaves. I replaced the cooking water with vegetable stock, to add some extra flavor. While the lentils are cooking, wash and chop some spinach (the original recipe calls for watercress, but our supermarket didn’t have any organic so we used spinach). You can add all sorts of veggies to this salad…I used spinach, red onion, cherry tomatoes, red bell pepper, and diced cucumber. Avocado, celery, and artichoke hearts come to mind as well! The dressing is easy, just chop some capers and mix them up with balsamic vinegar, garlic, and extra virgin olive oil. I put all the ingredients for the dressing in a mason jar and shook it up, which made it fast and easy!

I wanted the spinach in the salad to be just a little bit wilted, so I put the lentils in with the vegetables while they were still hot and tossed it all with the dressing. So fast, so easy and so yummy! I could eat this salad all day, and in fact I did eat it for dinner and then again for lunch the next day (I doubled the recipe for our family of 5, and we had a nice meal plus some left over). Our leftovers were gone before I had a chance to try it, but I think that leftover lentil salad with tomatoes would go great in a breakfast omelette!


  1. Bring lentils and 3 cups water to a boil in a 2-qt. saucepan. Reduce heat to medium-low simmer until lentils are tender, about 35 minutes. Drain lentils and set aside.
  2. Heat 2 tbsp. oil in an 8” skillet over medium heat. Add garlic and cook until soft, 7–8 minutes. Remove pan from heat and whisk in remaining oil, lemon juice, cumin, and allspice. Pour the garlic mixture over lentils. Add parsley and mint and season the lentils with salt and pepper toss to combine. Serve lentils at room temperature.

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Serving lentil beet salad

I’ll put pretty much anything on a piece of toast, but I seem to especially like putting lentils on toast. Sometimes I serve this lentil beet salad with toast, sometimes on top of it. But bread is usually involved.

If toast doesn’t appeal, you can serve the salad with steamed or baked red potatoes. You can scoop it up with some seedy crackers or flatbread.

The salad is nice with a cup of pureed soup, like cauliflower, sweet potato red pepper, carrot, or my favorite green soup.

Finally, you can make the salad into more of a meal-sized salad by throwing in cooked quinoa, rice, or farro. You could also add some roasted sweet potato or squash, bread cubes or bread crumbs.

It’s a lovely salad all on its own, but it’s also a good one to build on.