Lentil and Vegetable Salad 


Ingredients

• • 1 whole head garlic
  • 2 cups (500 ml) water
  • 1/2 cup (125 ml) green Puy lentils, rinsed
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • The flesh of 2 roasted yellow bell peppers, diced
  • 1 cup (250 ml) cherry tomatoes, halved
  • 1 jar 6 oz (170 ml) oil-packed artichokes, drained and cut into thin wedges
  • 2 green onions, thinly sliced 

  • 1 stalk celery, thinly sliced 

  • 2 tablespoons (30 ml) chopped fresh chives
  • 2 tablespoons (30 ml) chopped fresh basil
  • 2 tablespoons (30 ml) chopped celery leaves
  • Salt and pepper