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.