Garlic Lentil Salad

This garlicky lentil salad is great served on chewy flat bread.

Garlic Lentil Salad
Photo: Aya Brackett
Hands On Time:
15 mins
Total Time:
35 mins
4 cups


  • cup halved cherry tomatoes

  • 3 cloves garlic, peeled

  • 3 tablespoon olive oil

  • Kosher salt

  • 2 tablespoon red wine vinegar

  • 2 cup vegetable broth

  • 1 cup dried brown lentils

  • 2 carrots, peeled and chopped

  • ½ cup halved cherry tomatoes

  • 1 large shallot, minced

  • 2 tablespoon snipped fresh chives

  • cup microgreens


  1. For dressing, preheat oven to 375°F. Line a shallow baking pan with foil. Add the 2/3 cup tomatoes, garlic, and 1 Tbsp. of the oil to pan; toss to coat. Sprinkle with a little kosher salt. Roast 20 minutes, stirring once. Remove from oven and place tomato mixture in blender. Add the remaining 2 Tbsp. oil and vinegar; cover and blend until smooth. Set aside.

  2. Meanwhile, in medium saucepan combine broth and lentils. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until tender and all of the broth is absorbed, stirring occasionally.

  3. In a large bowl combine lentils, carrots, the 1/2 cup tomatoes, shallot, and chives. Drizzle with dressing; toss to coat. Serve on Anytime Socca, other flatbread, or toasted baguette slices. Top with microgreens.

Nutrition Facts (per serving)

75 Calories
3g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 75
% Daily Value *
Total Fat 3g 4%
Sodium 125mg 5%
Total Carbohydrate 10g 4%
Total Sugars 1g
Protein 3g
Vitamin C 5mg 25%
Calcium 12mg 1%
Iron 1mg 6%
Potassium 158mg 3%
Folate, total 63.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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