Warm Lentil Pear Salad Recipe

An interesting way of enjoying lentils as a major salad ingredient combined with peppers and pears.

Difficulty

Prep Time

10 minutes *excluding roasting of peppers

Cooking Time

20 minutes

Serves

Serves: 4

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Recipe Ingredients

Boil the rinsed lentils in the chicken stock with the bay leaf for 15 - 20 minutes. Drain well and discard the leaf. Toss in the roasted pepper slices.
In a SPAR Good Living 20cm non-stick pan, heat the butter and sugar, stirring until evenly heated and dissolved. Add in the pear slices and the Balsamic vinegar. Cook briefly until warmed through, adding in a little reserved pear syrup to increase the amount of dressing.
Pile the lentil mixture into a bowl, and finish off with the pear slices and a drizzle of the dressing over. Serve immediately.

Canned black lentils may be used but rinse them well to keep them loose. Seasonal fresh red skinned pears look great in this salad but require just a few minutes more cooking than when using the canned fruit.
**To roast sweet peppers, remove the pips and stem area from each half. Brush the skins lightly with oil and place in a 190 º C oven for 25 minutes until the skin is blistered. Set aside in a covered bowl to cool slightly which ensures easy removal of the skin.
The sweet peppers may be used raw instead, but it would be best to slice them very finely into julienne strips.

Typical Nutritional Information (ready-to-eat)	Per 100g	Per Serving (220g)
Energy (kJ)	755	1661
Total protein (g)	8.4	18.5
Carbohydrate (g)	23.6	51.9
Total fat (g)	2.9	6.4
of which: Saturated fat (g)	1.4	3.0
Trans fat(g)	0.10	0.22
Mono-unsaturated fat (g)	0.78	1.7
Polyunsaturated fat (g)	0.23	0.5
Cholesterol (mg)	8	17.6
Dietary fibre (g)	5.4	11.9
Total sodium (mg)	43	94.6