Description
A delightful salad featuring the sweetness of baked pears and the subtle spice of lentils, enhanced with a fragrant tea infusion.
Ingredients
Units
- 1 flowering tea bulb
- 1/2 cinnamon stick
- 1 small vanilla bean, split
- 4-6 cardamom pods, bruised
- 2 cups water
- 1 cup lentils, rinsed
- 2 pears, halved and cored
- 1 tablespoon olive oil
- 1 tablespoon honey
- Juice of 1 meyer lemon
- Salt and pepper to taste
- 1/4 cup chopped fresh mint
Instructions
- Preheat the oven to 375°F (190°C).
- In a small saucepan, combine the tea bulb, cinnamon stick, vanilla bean, cardamom pods, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Strain the tea mixture and return to the saucepan. Add the lentils and cook until tender, about 20-25 minutes.
- Meanwhile, place the pear halves on a baking sheet. Drizzle with olive oil and honey, and bake for 20 minutes or until tender.
- In a large bowl, combine the cooked lentils, baked pears, lemon juice, salt, pepper, and mint. Toss gently to combine.
- Serve the salad warm or at room temperature.
Notes
For a vegan version, substitute honey with maple syrup. This salad can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days. If Meyer lemons are unavailable, regular lemons can be used, though the flavor will be slightly more tart.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 5
- Carbohydrates: 45
- Fiber: 10
- Protein: 8
- Cholesterol: 0 mg