Garlic Lentil Salad

2/3 c. halved cherry tomatoes
3 cloves garlic, peeled
3 T. olive oil, divided
2 T. red wine vinegar
2 c. vegetable broth
1 c. dried brown lentils
2 carrots, peeled and chopped
1/2 c. halved cherry tomatoes
1 large shallot, minced
2 T. snipped fresh chives
Pita bread or other crusty bread
1/2 c. microgreens
Salt

For dressing, preheat oven to 375 degrees. Line a shallow baking pan with foil. Add the 2/3 c. tomatoes, garlic, and 1 T. of the oil to the pan; toss to coat. Sprinkle with a little salt. Roast 20 minutes, stirring once. Remove from oven and place tomato mixture in blender. Add the remaining 2 T. oil and the vinegar; cover and blend until smooth. Set aside.

Meanwhile, in medium saucepan combine broth and lentils. Bring to boiling; reduce heat and simmer, uncovered, 20-25 minutes of until tender and all of the broth is absorbed, stirring occasionally.

In a large bowl combine lentils, carrots, and remaining 1/2 c. tomatoes, shallot, and chives. Drizzle with dressing; toss to coat. Serve with or on bread, topped with microgreens.

Makes 16 servings.

Adapted from Better Homes and Gardens magazine, May 2016, p. 140.