Salad with pear, lentils, sourberries and balsamic syrup

Recipe by Damaris Beems
0.0 from 0 votes
Course: Salad, Starter, ApetizerCuisine: Middle East




Cooking time


Total time



The picture says it all. You just look at that in a licking way, don’t you? The mizuna (Japanese turnip stalk, also to be replaced by arugula), the sourberries, the homemade balsamic syrup… the delicious lentils and the sweet pear. A salad saying: here I am baby.


  • 150 gram Mizuna, turnip greens or arugula

  • 100 gram small green lentils

  • 1 vegetable stock tablet

  • 2 ripe pears

  • 50 gram sour berries

  • 1 red onion

  • 100 ml Balsamic

  • 200 gram caster sugar

Cooking time

  • Start with the balsamic syrup. Heat the balsamic vinegar together with the sugar and 25 ml of water in a pan. Let it melt gently and boil into a syrup. Then let it cool.
  • Cook the lentils in half an hour, with a vegetable stock cube in it.
  • Cut the pear into small cubes. Soak the sourberries in water for a while.
    Cut the red onion into rings.
  • To build the salad, first place the mizuna in a bowl. There you scoop the lentils, and then the pear on top. Divide the sourberries a little all around. Pour a little balsamic vinegar over the lentils and pear. Garnish with the red onion.

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