Warm Lentil and Grilled Vegetable Salad

Step 1

Peel the onion and garlic clove. Stick the clove into the white onion. Rinse the lentils and place in a pot with 1.5 L of cold water. Add the peeled garlic, bay leaf, and onion with clove. Simmer for 15 minutes. Strain and discard the onion, garlic, and bay leaf.

Step 2

While the lentils cook, cut each red onion into 8 wedges. Wash the peppers, cut lengthwise into 4 pieces, and remove seeds. Line a baking sheet with parchment, place the onion, unpeeled garlic cloves, and peppers. Sprinkle with thyme leaves and drizzle with 3 tbsp of oil. Bake at 190°C for 15 minutes.

Step 3

Remove garlic from the oven, cook the remaining vegetables for 5 more minutes. Squeeze the garlic from the skins into a bowl and mash. Add lemon zest and juice, cream, and sour cream. Whisk well. Cover and refrigerate.

Step 4

Remove vegetables from the oven. Transfer peppers to a bowl, cover with plastic wrap, let cool, then peel.

Step 5

Separate the onion into petals. Mix lentils with onions and peppers.

Step 6

Add the dressing, mix gently, and transfer to a salad bowl.