Baked Pear and Spiced Lentil Salad

Alisha Randell makes a simple and tasty pear and lentil salad that will leave you feeling just right.
By Alisha Randell

Baked Pear Spiced Lentil Salad

This may not be the prettiest dish I ever created, but it sure is at the top of the tasty list. With the melt in your mouth sweetness of the baked pear, and just a slight tartness from the addition of meyer lemon juice… My palate was already doing a happy dance.
Baked Pear and Chi Spiced Lentil Salad
 
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Cook Time
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A simple and sweet pear and lentil salad recipe.
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
For the tea:
  • 1 flowering tea bulb
  • ½ cinnamon stick
  • 1 small vanilla been, split
  • 4-6 cardamon pods, bruised
  • 3 cloves, bruised
  • 1 teaspoon whole pepper corns, cracked
  • 1 bay leaf
  • 2 cups or so boiling water
For the lentils:
  • 1 cup dry brown lentils
  • 1¾ cups tea
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
For the baked pears:
  • 2 large pears of your choice
  • 1 meyer lemon, juiced
For the curry nut topping:
  • 2 tablespoons crushed almonds
  • 1 tablespoon crushed sunflower seeds
  • 1 teaspoon Vietnamese lemongrass curry powder
  • ⅛th teaspoon dry thyme, crushed
  • 1⅛ teaspoon dry parsley, crushed
  • Freshly ground pepper if desired
Instructions
For the tea:
  1. Bring 2 plus cups of water to a boil and place flowering tea bulb
  2. into a tea pot with a lid of bowl that can be covered. Add spices and
  3. steep for about 10 minutes or so, or until fragrant.
For the lentils:
  1. Clean dry lentils and rinse under cold running water.Add lentils and tea
  2. to a sauce pan over medium heat to just below a boil. Reduce heat
  3. and simmer 20-25 minutes adding more tea or water if needed.
  4. Once lentils are done place coconut into a sauté pan over
  5. medium heat until hot. Add prepared lentils and seasonings
  6. sauté for a few minutes stirring occasionally. Reduce heat to
  7. low and keep warm.
For the baked pears:
  1. Slice pears in half lengthwise removing stem and core area
  2. with a spoon creating a bit of a bowl area.
  3. Slice a small bit off of each half on the backside so that they sit
  4. flatly in a baking dish. Squeeze fresh meyer lemon juice over each.
  5. Bake in a pre-heated oven at 375 degrees F for 20-25 minutes
  6. or until just fork tender.
For the curry nut topping:
  1. Place all ingredients into a mortar and pestle and lightly
  2. crush together, tossing to insure even incorporation.
  3. Scoop lentils into the pears and top with curry nut mixture.
  4. Serve warm.

Alisha Randell

Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.

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