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

Recipe uploaded by

Jennifer Joyce

5 ratings

Recipe by Jennifer Joyce

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1. Video tutorial: Preparing chillies

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, salt 1.41 g

Latest comments and suggestions

• Manda

  14 July 2009

  Manda commented on this recipe

  Didn't have broccoli so i made this with some spinach from the garden and it was delicious!

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• Manda

  14 July 2009

  Manda rated this recipe

  

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• Tracy

  10 August 2009

  Tracy commented on this recipe

  This tasted fabulous and looked wonderful. I served it with salmon steaks pan fried with chilli and simple noodles.

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• Tracy

  10 August 2009

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• Sally

  27 August 2009

  Sally commented on this recipe

  Absolutely delicious and so easy to make.

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• Sally

  27 August 2009

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• Janet

  04 September 2009

  Janet rated and commented on this recipe

  

  Have made this several times with various green veg, and found it delicious!

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• wendyjames

  18 September 2009

  wendyjames commented on this recipe

  Absolutely delicious!

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• Lorraine

  05 November 2009

  Lorraine rated and commented on this recipe

  

  Wonderful, so healthy and colourful with a zingy taste. I loved the dressing. The only change I made was to use a bit less of the reduced-sodium soy sauce as it's still quite high in sodium. The taste did not suffer at all though.

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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, salt 1.41 g

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