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

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

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(39 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
302
protein
22g
carbs
42g
fat
7g
saturates
1g
fibre
8g
sugar
9g
salt
1.41g

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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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.

Recipe from Good Food magazine, August 2009

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Comments

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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
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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.

mounses2's picture
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Delicious!!!

lyndsaybee's picture
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lentils need a lot more cooking!

chaffinski's picture
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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
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Really different - the star of this years bbq

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

chipchop81's picture
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So fresh and zingy! Loved it and have made it many times.

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

beeneve27's picture
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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
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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
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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
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Have made this several times with various green veg, and found it delicious!

ssmrussell's picture
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Absolutely delicious and so easy to make.

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

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

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