Okay, I know lentils are like the least glamorous food out there and they don’t exactly photograph well, but this might have been my favorite way I’ve ever eaten them. When I saw this recipe in Redbook Magazine in their feature on Fall salads, I was drawn to the pear and gorgonzola additions. Then, reading through the recipe, I was intrigued by the way the lentils were cooked. Instead of just simmering them in water, a twine-wrapped bundle of carrots and herbs was cooked in the pot along with some smashed garlic.
Pear, Gorgonzola, and Lentil Salad
- Total Time: 40 minutes
- Yield: 4 1x
Description
A hearty meatless salad that combines pears and gorgonzola with lentils in a tangy dressing
Ingredients
- for the lentils-
- 1 cup (240 ml) lentils
- 1 small carrot, quartered
- 2 sprigs fresh thyme
- 2 sprigs Italian flat-leaf parsley
- 1 bay leaf
- 2 cloves garlic, peeled and smashed
- 1/4 tsp kosher salt
- for the dressing-
- 3 tbsp (45 ml) olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- for the pears-
- 2 firm-ripe pears, quartered lengthwise
- 2 tbsp unsalted butter
- 2 tsp packed brown sugar
- 3 oz (85 g) Gorgonzola cheese, coarsely crumbled
Instructions
- Rinse the lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string and place in a medium saucepan with the lentils and garlic. Add 4 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes or until lentils are tender. Drain and discard bundle and garlic.
- Whisk together all of the dressing ingredients in a glass measuring cup. While lentils are hot, toss with dressing in a large bowl.
- Core the pears and thinly slice. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Saute on both sides until golden and slightly caramelized, about 5 minutes.
- Place lentils on a large platter. Arrange pears on top and sprinkle with Gorgonzola. Serve immediately.
Notes
- from Redbook Magazine, October 2012
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
If You Liked This Recipe, You’ll Love These
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- Lemony Chickpea Salad with Spring Onions and Harissa Mustard Dressing
- General Tso’s Cauliflower
- Shaved Asparagus and Radish Salad with Lemon-Mustard Vinaigrette
Frequently Asked Questions
Why does the recipe cook a bundle of carrots and herbs with the lentils?
A twine-tied bundle of one small quartered carrot, two sprigs each of fresh thyme and flat-leaf parsley, one bay leaf, and two smashed garlic cloves is simmered in the pot with 1 cup lentils and 4 cups water for 25 minutes. The bundle infuses the lentils with earthy, herby flavor and is discarded before serving.
Why should I toss the lentils with dressing while they’re still hot?
The recipe explicitly calls for tossing the hot, just-drained lentils with the mustard vinaigrette immediately. Hot lentils absorb the dressing (3 tbsp olive oil, 1 tbsp red wine vinegar, 2 tsp Dijon mustard) more deeply than cold ones would, resulting in the earthy, well-seasoned flavor the author describes. 
How do I caramelize the pears correctly?
Core and thinly slice 2 firm-ripe pears, heat 2 tbsp unsalted butter in a large skillet over medium-high heat, add the pears, and sprinkle with 2 tsp packed brown sugar. Sauté on both sides until golden and slightly caramelized, about 5 minutes total. Arrange over the dressed lentils and add the Gorgonzola immediately before serving.
