Caramelised Pear & Lentil Salad

“Lentils are what we like to call ‘nature’s internal toothbrush,’ and are a vital ingredient to help clear and clean the gut nature’s x


Cooks InPrep time: 10 minutes | Cooking time: 30 minutes


4tbsp olive oil
1tbsp agave syrup
1tbsp balsamic vinegar
1 ripe pear, quartered and cored
30g Puy lentils
1 vine of baby tomatoes
20g walnuts, soaked for 30 minutes, drained and broken into pieces
2 spring onions, thinly sliced diagonally
1 red chilli, thinly sliced diagonally
Juice of ½ lemon
60g rocket leaves


  1. Place 2 tablespoons of the olive oil with the agave syrup and balsamic vinegar in a shallow pan, before adding the pear, and cover the pan with a lid halfway. Simmer for 30 minutes, or until the pear is caramelised all over. Check the pan to make sure there’s enough liquid, adding water a tablespoon at a time if needed.
  2. Meanwhile, place the Puy lentils in a pan, cover them with plenty of cold water, bring to the boil, then simmer for 20-25 minutes, until al dente; cook for a bit longer if you prefer them softer. Drain and set to one side.
  3. Preheat the oven to 160°C/325°F/Gas Mark 3. Place the tomatoes, still on their vine, on a baking tray and bake for around 15 minutes, or until the skins softens and starts to split.
  4. Put the walnuts, spring onions and chilli in a bowl, before adding the lentils, the remaining olive oil and the lemon juice, and toss everything together gently.
  5. To serve, arrange the rocket leaves on 2 plates, then pile the lentil salad on top, and place the pear and vine tomatoes at the very top.
One Comment
  • The Crew Chef
    11 March 2017 at 10:45 am
    Leave a Reply

    […] balsamic pear & lentil salad, adapted from Honestly Healthy. Those pears! Quite a few of them didn’t make it on top of the final […]

  • Leave a Reply