Lentil & roasted vegetable salad with confit garlic | SA Garden and Home

Ingredients

• 125 grams garlic cloves, peeled
• 1 cup olive oil
• 300 grams red peppers, quarters
• 340 grams red onion, peeled, each cut into 12 edges
• 400 grams green skinned pumpkin,cut into 2 cm wedges
• 2 tbsp olive oil
• 400g mixed tomatoes
• 1 cup lentils
• 1 litre water
• 4 fresh bay leaves
• 1⁄2 cup parsley leaves, stalks reserved
• 1⁄2 cup basil leaves, stalks reserved
• 1 tsp lemon zest
• 2 tbsp lemon juice