Green lentils, poached pear and chestnuts, broccoli, caramelized onions and currants

This is a lovely autumn (fall) or winter salad that you could also top with crumbled semi-firm cheese or grated (shredded) Comté cheese. The chestnuts I used were vacuum packed and are available all year round, but there’s nothing better than freshly roasted ones if they’re available. Puy lentils work well here in place of the green lentils, but you could also use bulgur wheat or pearl barley.