Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Heather Christo
Source: Better Homes and Gardens


Recipe Summary

15 mins
35 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

75 calories; fat 3g; carbohydrates 10g; mono fat 2g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 1573.7IU; vitamin c 5mg; thiamin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 63.9mcg; sodium 125mg; potassium 158mg; calcium 12mg; iron 1mg.