PREPARATION

 
1. Add 600 milliliters vegetable broth in a heavy skillet, add 180 grams green lentils and bring it to a boil. Simmer, covered for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
2. Place 25 grams garlic in foil. Drizzle with 1 tablespoon of oil and close foil around garlic.
3. Place it on a baking tray.
4. Line a baking sheet with parchment paper. Arrange 270 grams chopped grape tomatoes and 110 grams chopped onion in a single layer and drizzle with oil. Sprinkle with salt and black pepper.
5. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes or until lightly shriveled.
6. Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
7. In a mixing bowl add green lentils, garlic, 80 grams bell pepper, baked tomato and onions, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon chilli flakes and mix well to combine.
8. Serve.