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Garlic roasted lentils and tomatoes plated and topped with fresh dill and capers.

Garlic Roasted Lentils and Tomatoes

  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Lentils and tomatoes roasted with fresh minced garlic and olive oil and mixed with good quality balsamic vinegar and fresh herbs.


  • 1 pint cherry tomatoes
  • 23 tbsp olive oil, divided
  • 2 cups cooked lentils
  • 23 cloves garlic, crushed using a garlic press
  • 1 tsp dry basil
  • Generous pinch of kosher salt and pepper
  • 2 tbsp or more good quality balsamic vinegar
  • 23 tbsp Fresh dill, roughly chopped 
  • 1 tbsp of chopped capers (optional)


  1. Set the oven to 400F. Then, in a small baking dish (9in x 9in) add in your cherry tomatoes and drizzle with at least 1 tablespoon olive oil and a pinch of salt.
  2. Place dish in the oven to blister for about 20 minutes.
  3. Remove baking dish from the oven and add in your cooked lentils, crushed garlic and basil. If baking dish appears dry, feel free to add a little more oil. Stir well and place back in the oven for 15 minutes to cook down the garlic.
  4. Remove from oven and sprinkle with salt, pepper and your balsamic vinegar. Then top with dill and capers and give another toss. Adjust any of the seasonings to taste.


Don’t overcook the lentils. Make sure you cook them according to the package and test to make sure they are al dente. If there is extra liquid in the pot, just make sure to drain that away.

Choose a good quality balsamic vinegar. This can make a big difference in flavor. If your balsamic tastes too tart and vinegary, you can reduce it down with a little sugar to help sweeten it up a bit.

Before serving, make sure to give this dish a generous toss to make sure all the flavor is coating the lentils and tomatoes.

Keywords: tomatoes and lentils, lentil recipe, roasted garlic lentils and tomatoes