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

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

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(43 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
A hearty Asian-style veggie main-course salad, bursting with flavour

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal302
  • fat7g
  • saturates1g
  • carbs42g
  • sugars9g
  • fibre8g
  • protein22g
  • salt1.41g
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Ingredients

  • 200g Puy lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1l hot vegetable stock
  • 200g tenderstem broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 140g frozen soya bean, thawed
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 140g sugarsnap peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 red chilli, deseeded and sliced

For the dressing

  • 2 tbsp sesame oil
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, chopped
  • 40ml reduced-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3cm piece fresh root ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  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.

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Comments (42)

sallybiggins's picture
5

really easy and nice

sarahb1973's picture
5

A lovely veg accompaniment. Served with salmon en croute. Tasted just as good reheated with some sausages the next day.

amandapepper's picture
5

Interesting fresh tasting salad which was easy to make

zogmeister75's picture
5

yum yum yum. I used no oil whatsoever (on purpose, of course hmmm) and it is truly delicious! Loving the ginger kick ;-)
Texture of crisp veg is lovely with the lentils and the dressing. Beware not to overcook the veg and I do think that the cooling process is important in this recipe to stop the veg cooking and wilting. Used the soya beans and tender stem but added frozen garden peas as no sugar snaps. Another time will try with different green veg.
I had it for lunch today and will take the rest to work in a tupperware box for lunch tomorrow.
Im a veggie myself but will make a massive batch and also serve this with some other oriental styled meats (possibly the five spice pork recipe) and rice for a meal with my partner.
Recommended!

rhikavok's picture

superb. Amazing the next day once the flavours had realy developed. Cooked for the first time last week and having it again this week. Beautiful!

Lovely72's picture
5

Really great dish, so simple and very tasty. I cheated and used ready to use puy lentils, just popped them in the microwave for a minute. Served with salmon, delicious. Will def be making again.

lyndsaybee's picture
3

lentils need a lot more cooking!

chaffinski's picture
4

Great side with steak, and the dressing works well on most combinations of green vegetables. Have made with sesame oil, and then once with sesame seeds (ran out of oil)... it was not as good... now use both and it is even better!

jenroscow's picture
5

Really different - the star of this years bbq

jacquiwalker's picture
5

Absolutely delicious. I added asparagus and took out the sugar snap peas. The dressing is fantastic - and not too much oil

chipchop81's picture
5

So fresh and zingy! Loved it and have made it many times.

sophiezest's picture
5

Delicious! I added feta cheese - not so healthy, and not very Oriental, but very tasty.

beeneve27's picture
5

I love this recipy had it today for the 1st time - couldnt get Puy lentels in my local supermarket so used green - didnt look as appertising but tasted great deff recomend.

morgarf's picture
5

Fantastic recipe, a real favourite for parties & picnics. If you leave out the broccoli, increase the soya beans and use dried chilli, it makes it a real store cupboard standby (you can even miss out the ginger and it still tastes fantastic).

afarrier's picture

This recipe is a must and I strongly recommend it. Give it a try you will not regret it.

elleme's picture
5

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.

wendyjames's picture

Absolutely delicious!

janbomyers's picture
5

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

ssmrussell's picture
5

Absolutely delicious and so easy to make.

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