Warm lentil salad with pear and baked tomatoes

2 servings

25 minutes

Recipe from the book "Morning" by Alena Doletskaya.

Energy value per serving

• Calories: 619.8
• Proteins: 18.7g
• Fats: 33.5g
• Carbohydrates: 57.4g

Ingredients

• Red lentils: 1 glass
• Cherry tomatoes: 12 pc
• Ginger: 50 g
• Arugula: 1 bunch
• Pears: 1 pc
• Cane sugar: 0.3 tsp
• Butter: 1 tsp
• Grape seed oil: 3 tbsp
• Lemon juice: 1 tsp
• Maple syrup: 0.3 tsp
• Pink Himalayan Salt: to taste

Cooking steps

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

   Required ingredients:

   • Red lentils: 1 glass
   • Ginger: 50 g

2. Tear arugula by hand directly into the plates.

   Required ingredients:

   • Arugula: 1 bunch

3. Slice the pear, sprinkle with sugar, and caramelize in a hot pan with grape oil (1 tablespoon) and butter.

   Required ingredients:

   • Pears: 1 piece
   • Cane sugar: 0.3 teaspoon
   • Grape seed oil: 3 tablespoons
   • Butter: 1 teaspoon

4. Send the cherry branch, slightly greased with oil, to a preheated oven at 250 degrees for five minutes.

   Required ingredients:

   • Cherry tomatoes: 12 pieces
   • Grape seed oil: 3 tablespoons

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

   Required ingredients:

   • Grape seed oil: 3 tablespoons
   • Maple syrup: 0.3 teaspoon
   • Lemon juice: 1 teaspoon
   • Pink Himalayan Salt:  to taste