Lentil Salad with Roasted Garlic Tomato and Bell Pepper

This is not an off-the cuff salad. You have to plan to make it. The veggies need to be roasted and the lentils need to be cooked. I usually cook lots of brown lentils and freeze them in airtight containers and thaw-overnight in the fridge. I also roast the veggies in advance.

Lentil Salad with Roasted Garlic Tomato and Bell Pepper


  • 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


  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


Step By Step Photos

Cook the lentils in advance.

Slice, oil and wrap the garlic

Roast the tomatoes, bell pepper, onion and garlic in advance

Combine salad ingredients and pour dressing over.



Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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