Ingredients

• 1 head garlic
• 2 tablespoons olive oil divided
• 1 ½ cups grape tomatoes, halved
• 1 medium red onion, sliced in half moons
• 1 large red or yellow pepper, julienned
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 cup dried brown lentils (Masoor dal)

For the Dressing

• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon old fashioned Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the lentils: soak the lentils for 2 hours then wash and drain. Add enough water to cover lentils in a pot and simmer, 19-20 minutes. Here are full instructions on cooking brown lentils. (you can do this in advance)
2. Roast the vegetables: preheat the oven to 300ºF (165ºC) ten minutes before using. Slice the top of the garlic head and place it on a foil. Drizzle with 1 teaspoon olive oil and then wrap it up and set aside. Place the tomatoes, onions and bell pepper on a baking sheet and drizzle with the remaining olive oil, sprinkle with the thyme and season with salt and pepper. Arrange the tomatoes cut side up, bell pepper and onions in a single layer and place the wrapped garlic head on the baking sheet. Bake in the pre-heated oven 1 hour  until the tomatoes and soft and sweet. Carefully unwrap the garlic and allow to cool. Gently press cloves from garlic head and place in a small plate and cut slice into 2-3 pieces.
3. Make dressing: combine all dressing ingredients in a bottle or a small bowl and shake or whisk to combine. Season with salt and pepper to taste.
4. Toss salad ingredients: add the garlic, tomatoes, red onion red pepper to a bowl together with the lentils. Pour dressing over salad and toss to combine. Serve warm or cold. Garnish with chopped parsley or cilantro

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