Warm Lentil Salad with Pear and Roasted Tomatoes

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a cookbook by Emily Johnson.

Ingredients

Lentils - 1 glass
Marinated cherries - 12 pieces
Ginger - 1.8 oz
Arugula - 1 bunch
Pears - 1 piece
Raw cane sugar - ¼ spoons
Butter - 1 tablespoon
Grapeseed Oil - 3 spoons
Meyer Lemon Juice - 1 tablespoon
Maple syrup - ¼ spoons
Pink Himalayan Salt - to taste

Step by Step guide

Step 1

Cook the lentils in unsalted water (you will need half a cup) along with a piece of fresh ginger. Check under the lid frequently: red lentils cook quickly and can turn into mush, which is a disaster; they should be cooked al dente. Remove the ginger and drain the water. Leave covered with a lid.

Step 2

Tear the arugula by hand directly into the plates.

Step 3

Slice the pear into wedges, sprinkle with sugar, and caramelize in a hot skillet with 1 tablespoon of grape seed oil and some butter.

Step 4

Place the branch of cherry tomatoes, lightly brushed with oil, in a preheated oven at 482°F for five minutes.

Step 5

Arrange all the ingredients on a large plate, sprinkle with salt, and drizzle with a dressing made by mixing 2 tablespoons of grape oil, maple syrup, lemon juice, and salt.