How to Make Cold Lentil Salad - A Step-by-Step Guide

When it comes to healthy and delicious salads, the options are endless. One often overlooked ingredient that makes a great base for a salad is lentils. Packed with protein, fiber, and essential nutrients, lentils are a versatile and nutritious addition to any meal. If you're looking for a refreshing and satisfying salad to enjoy on a hot day, look no further than this Cold Lentil Salad recipe.

This salad is not only incredibly flavorful and refreshing but also incredibly easy to make....

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Nutrition

    183 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 28mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 9g
    • Total Sugars: 3g
    • Protein: 10g
    • Vitamin C: 19mg
    • Calcium: 61mg
    • Iron: 4mg
    • Potassium: 526mg