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

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

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(38 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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foodie64mum's picture
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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
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This one is a winner!

mellie11's picture
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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
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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
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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
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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
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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
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Very easy and absolutely gorgeous. Had it with the Tuscan pork also on this website.

dilysb's picture
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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
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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
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Absolutely delicious - I make this at least once a week.

Great with salmon, cooked or smoked.

Taste great hot or cold

I love it!

sallybiggins's picture
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really easy and nice

sarahb1973's picture
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A lovely veg accompaniment. Served with salmon en croute. Tasted just as good reheated with some sausages the next day.

amandapepper's picture
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Interesting fresh tasting salad which was easy to make

zogmeister75's picture
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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!

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