Puy lentil salad with soy beans, sugar snap peas & broccoli

Recipe uploaded by

Jennifer Joyce

6 ratings

Recipe by Jennifer Joyce

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1. Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
2. Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

PER SERVING

302 kcalories, protein 22g, carbohydrate 42g, fat 7 g, saturated fat 1g, fibre 8g, sugar 9g, salt 1.41 g

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Ingredients

• 200g Puy lentils
• 1l hot vegetable stock
• 200g tenderstem broccoli
• 140g frozen soya beans , thawed
• 140g sugarsnap peas
• 1 red chilli , deseeded and sliced

FOR THE DRESSING

• 2 tbsp sesame oil
• juice 1 lemon
• 1 garlic clove , chopped
• 40ml reduced-salt soy sauce
• 3cm piece fresh root ginger , finely grated
• 1 tbsp clear honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• 200g Puy lentils
• 1l hot vegetable stock
• 200g tenderstem broccoli
• 140g frozen soya beans , thawed
• 140g sugarsnap peas
• 1 red chilli , deseeded and sliced

FOR THE DRESSING

• 2 tbsp sesame oil
• juice 1 lemon
• 1 garlic clove , chopped
• 40ml reduced-salt soy sauce
• 3cm piece fresh root ginger , finely grated
• 1 tbsp clear honey

PER SERVING

302 kcalories, protein 22g, carbohydrate 42g, fat 7 g, saturated fat 1g, fibre 8g, sugar 9g, salt 1.41 g

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