Roast Tomato & Lentil Salad

• 1 (8 ounce) canpuy lentils
• 1 large tomatoes
• 12 tablespoon olive oil
• 2 garlic cloves
• 14 red onion
• 1 teaspoon dried parsley
• 1 tablespoon balsamic salad dressing
• 12 tablespoon olive oil

1. Place the tomato on an oven tray with the whole garlic cloves, drizzle with 1/2 tablespoon olive oil & sprinkle with salt.
2. Roast in the oven for approx 30 minutes.
3. In the meantime, drain the can of lentils, rinse them several times and place in a bowl.
4. Thinly slice the red onion and add to the lentils.
5. Add the parsley, balsamic dressing and olive oil with a pinch of salt.
6. When the tomato has cooked, roughly chop it along with the roasted garlic cloves and add to the bowl of lentils along with any juices from the baking tray.
7. Mix all ingredients well, drizzle with the remaining 1/2 tblsp of olive oil and serve at room temperature!

canpuy lentils, tomatoes, olive oil, garlic, red onion, parsley, balsamic salad dressing, olive oil

Taken from www.food.com/recipe/roast-tomato-lentil-salad-448291 (may not work)