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

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

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(47 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, questions and tips

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27th Mar, 2014
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.
10th Mar, 2014
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!
14th Jan, 2014
Love this recipe! Very tasty and healthy.
11th Dec, 2013
Very tasty and suprisingly filling.
4th Feb, 2013
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!
3rd Feb, 2013
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 .
20th Jan, 2013
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!
14th Jan, 2013
Delicious on it's own or even better with griddled halloumi. Will definitely be making this again.
20th Sep, 2012
Very easy and absolutely gorgeous. Had it with the Tuscan pork also on this website.
26th Aug, 2012
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.


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