Name: Cold Lentil Salad
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Garlic - 2 bulbs; Olive oil, divided - 1 teaspoon; Dry brown lentils - 1 pound; Water, or as needed to cover - 4 cups; Grape tomatoes, halved - 1 pint; Fresh parsley, finely chopped - 1 bunch; Green onions, thinly sliced - 1 bunch; Balsamic Vinegar - ¼ cup; Olive oil - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Ingredients for - Cold Lentil Salad

1. Garlic 2 bulbs

2. Olive oil, divided 1 teaspoon

3. Dry brown lentils 1 pound

4. Water, or as needed to cover 4 cups

5. Grape tomatoes, halved 1 pint

6. Fresh parsley, finely chopped 1 bunch

7. Green onions, thinly sliced 1 bunch

8. Balsamic Vinegar ¼ cup

9. Olive oil ¼ cup

10. Salt and ground black pepper to taste ¼ cup

How to cook deliciously - Cold Lentil Salad

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

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 . Stage

Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.

4 . Stage

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 . Stage

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.