Cold Lentil Salad Recipe

Name: Cold Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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; 1/4 cup balsamic vinegar; 1/4 cup olive oil; salt and ground black pepper to taste

Servings: persons

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
1/4 cup balsamic vinegar
1/4 cup olive oil
salt and ground black pepper to taste

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
4
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.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bulbs garlic, 1 teaspoon olive oil, divided, 1 pound dry brown lentils, 4 cups water, or as needed to cover, and more.

Yes, Cold Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Lentil Salad

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