Measure out the lentils, rinse, put in a saucepan. Clean the carrots, cut into large bars. To collect in a bundle of carrots, sprigs of parsley and thyme, a Bay leaf, tied with string, add to the lentils. Garlic clear from the husk, crush with a knife, add to the lentils. Pour cold water in proportion 1:2, bring to a boil. Reduce heat and cook under a lid until the liquid evaporates. At the end of cooking remove the herb with carrots and garlic. Lentils drain in a colander and leave to cool.

Prepare the filling, mixing with a fork the olive oil, wine vinegar, mustard, salt and pepper. Pour the filling into the cooled lentils and mix gently.

Pears cut into quarters, remove seed pods, each quarter cut in half again. In a pan melt the butter, put slices of pears, sprinkle with sugar. Caramelize for 5 minutes. Blue cheese crumble.

To collect salad: on a serving plate spread the spicy lentils on top lay slices of pear, sprinkle with cheese.