Baked pear and spiced lentil salad with lentils cooked in cardamom, cinnamon, and vanilla tea. Topped with honey-baked pears, Meyer lemon, and fresh mint.
Lentil salads are often boring. This one is not. Lentils cooked in a tea brewed from a flowering tea bulb, cinnamon stick, split vanilla bean, and bruised cardamom pods. Served warm with baked pear halves drizzled with olive oil and honey. Dressed with Meyer lemon juice, salt, pepper, and chopped fresh mint.
The spiced tea infuses the lentils as they cook, and every spoonful tastes like warm spice without any single flavour dominating. The baked pears are soft and sweet, and they contrast with the earthy lentils. The mint and Meyer lemon cut through everything. This is a salad that tastes like it belongs in a restaurant and came from a home kitchen.
Tips for Making Baked Pear and Spiced Lentil Salad
Brew the spice tea and cook the lentils in it
Combine the tea bulb, cinnamon, vanilla, and cardamom with two cups of water. Simmer ten minutes, strain, then add the lentils to the spiced liquid and cook until tender.
The lentils absorb the spiced tea as they cook. This is where all the flavour comes from.
Bake the pears until tender
Halve and core two pears. Drizzle with olive oil and honey. Bake at 375 degrees F (190 degrees C) for twenty minutes.
The pears should be soft when pierced with a knife but still hold their shape. Over-baked pears turn to mush.
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Baked Pear and Chi Spiced Lentil Salad
Total Time: 80 minutes
Yield: 4 servings
Diet: Vegetarian
Description
A delightful salad featuring the sweetness of baked pears and the subtle spice of lentils, enhanced with a fragrant tea infusion.
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
Frequently Asked Questions
What is a flowering tea bulb?
A compressed bundle of dried tea leaves and flowers that unfurls when steeped. It adds a floral, delicate flavour to the cooking liquid. If unavailable, use a mild green tea bag instead.
Can I use regular lemon?
Meyer lemons are sweeter and less tart than regular lemons. If using regular lemons, use slightly less juice and add a small pinch of sugar to compensate.
Can I serve this cold?
Yes, but it is best warm or at room temperature. The spice flavours are more pronounced when the salad is warm.
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