Cold Lentil Salad

Name: Cold Lentil Salad
Total time: 60
Yield: 12
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

Recipe by Lindsay L from allrecipes.com

Lunch 60 Mins.

Ingredients

12 servings

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2 bulbs garlic
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1 teaspoon olive oil, divided
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1 pound dry brown lentils
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4 cups water, or as needed to cover
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1 pint grape tomatoes, halved

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1 bunch fresh parsley, finely chopped
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1 bunch green onions, thinly sliced
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¼ cup balsamic vinegar
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¼ cup olive oil
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salt and ground black pepper to taste

Instructions

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.