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LENTILS - Provençal Pear, Roquefort and Lentil Salad
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time:
Source:
Red book Nov 2012 Cooking time: 30 minutes | |
Lentils | |
1 cup | Puy, (green) lentils |
1 small | carrot, quartered |
2 sprigs | fresh thyme |
2 sprigs | Italian flat-leaf parsley |
1 | bay leaf |
2 cloves | garlic, peeled, smashed |
¼ tsp | kosher salt |
Dressing | |
3 Tbsp | olive oil |
1 Tbsp | red wine vinegar |
2 tsp | Dijon mustard |
½ tsp | kosher salt |
¼ tsp | freshly ground black pepper Pears |
2 firm-ripe Bosc pears, quartered lengthwise | |
2 Tbsp | unsalted butter |
2 tsp | packed brown sugar |
3 oz | Roquefort or Gorgonzola cheese, coarsely crumbled |
1. Lentils: Rinse lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string. Place lentils, bundle, garlic, and salt in a medium saucepan and cover with 4 cups cold water. Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until lentils are tender. Drain, and discard bundle and garlic.
2. Dressing: In a small glass measuring cup, whisk together all ingredients. While lentils are hot, toss with dressing in a large bowl.
3. Pears: Core pears and cut each quarter in half, lengthwise.
4. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Sauté on both sides until golden and slightly caramelized, 5 minutes.
5. Place lentils on a large platter. Arrange pears on top and sprinkle with Roquefort. Serve immediately.
Makes 4 servings. Each serving: 424 cal, 23 g fat, 16 g protein, 42 g carb.
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