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


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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  • 200g Puy lentils



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

  • 1l hot vegetable stock
  • 200g tenderstem broccoli



    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



    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



    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



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

  • 1 tbsp clear honey



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


  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)

cherub-rock25's picture

This dish is so easy and delicious to make! I had no broccoli or chilli but the dish really didn't suffer for it. Such a tasty and easy one to put together. This will certainly become a regular dinner party dish.

catie74's picture

This recipe is a regular staple in our house. Always features at BBQ's or where there is a buffet style spread. The kids love taking it to school too for lunch so often make double so they can do this. Goes great with meat, fish, tofu, whatever.

russell_b21's picture

I did as someone said and cut the tender stem broccoli into smaller pieces. I added some cut up Quorn Pepper steaks for protein. Other than that it's one of the best GF recipes I've tried. Delicious!

evelynrosew's picture

This has to be one the best dishes I've ever eaten. Easy to make with complementing, punchy flavours and a lovely crunch. I took advice from previous comments and paired with soy and ginger salmon fillets - thanks Waitrose. Don't even hesitate; go buy the ingredients and make it tonight!

mashedpumpkin's picture

This was lovely and unusual - I might have added too much chilli though!

foodie64mum's picture

This is a really tasty, healthy and satisfying salad. As a main course we found it fed three. Next time I'll cut the tenderstem broccoli into shorter lengths as it was a bit tricky to mix and serve. I'll increase the main ingredients by a third to serve four but leave the dressing quantities the same as there was too much. Yum!

neetienoots's picture

This one is a winner!

mellie11's picture

Made this for the first time today - quick and easy, lovely bright colours and a nice balance of flavours. I will scale this up for BBQs in summer. Frozen soya beans are a great ingredient that I haven't used before. For a mid-week dinner I might add pan-fried salmon with some Asian spices, and tweak the honey down and chilli up. I suggest using dried puy lentils if time as I find the tinned slimey and lacking bite.

VegiFamily's picture

I used vacuum packed puy lentils, so no need to cook. I added thawed soya beans and raw sugar snap peas. As I was making for children I used only a splash of soy sauce (due to the salt content) and I took out the baby's portion then added honey to rest at end. Ended up with too much dressing, but could be used for other salad.
A delicious fresh and crunchy salad, I made it the day before and decanted into pots for their lunch boxes the next day. Delicious!

janetmiddleton's picture

Love this recipe! Very tasty and healthy.

icantbearsed's picture

Very tasty and suprisingly filling.

staceyb85's picture

Amazing dish, I'd never tried Puy lentils before and this salad will definitely become a weekly staple in our house. Served it with sweet chilli salmon fillets for dinner and then had leftovers for lunch the next day with half a tin of tuna thrown in, both were amazing!

sherylanneallen's picture

Beautiful fresh and healthy have made lots of times and keeps really well in the fridge for two or three days which makes it ideal for taking to work . I've made it with walnut oil when I've ran out of sesame oil and it also works well with green lentils if you want a cheaper option. It goes well with lots of things as a side but is also great as a main .

lucykelly68's picture

This recipe was utterly amazing! I had to use peas because in Germany soya beans are not widely available, but it was still gorgeous. Very flavoursome. Yum yum!

bored1's picture

Delicious on it's own or even better with griddled halloumi. Will definitely be making this again.

lindsay990's picture

Very easy and absolutely gorgeous. Had it with the Tuscan pork also on this website.

dilysb's picture

Every time I have made this, at least one person has asked for the recipe. Loved by both vegetarians and non-vegetarians. Has the added bonus that I can prepare it in advance.

Great for buffet-style meals.

evil_princess's picture

My family love this fresh and tasty salad. It's nice serve chilled and without the dressing, too.

reneeflet's picture

A lovely dish full of flavour. I used tinned lentils (not Puy) as I had them in store. I also substituted broad beans for soya beans, perfect.
I had too much dressing so I saved it for another dish.
My veggie friends loved this dish I cooked for a dinner party.

daniconnell's picture

Absolutely delicious - I make this at least once a week.

Great with salmon, cooked or smoked.

Taste great hot or cold

I love it!


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