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Rinse lentils well or soak overnight. Cover with water and bring them to the boil and simmer for 30 minutes. I cook them in the basket of my Thermomix like you would rice (water in the bowl to cover, 30 minutes, speed 4, Varoma temperature).
Preheat the oven 200°C / 390°F (fan-forced).
While the lentils are cooking, slice each red onion into 8 wedges. Halve the mushrooms and put on an oven try with the onions, olive oil, thyme, salt and pepper and unpeeled clove of garlic. Toss together to coat, then spread out and put into the oven for 20 minutes.
While the vegetables are in the oven, chop the herbs and place in a large bowl.
When cooked, remove the vegetables from the oven and allow to cool for 5 minutes before adding to the fresh herbs. Set aside the roasted garlic clove for the dressing.
To make the dressing, add all the ingredients to a jar, including squeezing the roasted garlic out of its skin. Use a fork to break up the garlic if needed.
When the lentils are cooked, rinse under cold water to cool down quickly. Drain well then add to the bowl with the vegetables and herbs.
Pour over the dressing and toss together.
With a protein of your choice.
In an airtight container in the fridge.