Name: Puy lentil salad with soy beans, sugar snap peas & broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 200g Puy lentils; 1l hot vegetable stock; 200g tenderstem broccoli; 140g frozen soya bean thawed; 140g sugarsnap peas; 1 red chilli deseeded and sliced; 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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Puy lentil salad with soy beans, sugar snap peas & broccoli

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

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.64 ratingsRate

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

Vegetarian

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Vegetable tempura with soy & dipping sauce

A star rating of 3.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

200g Puy lentils
1l hot vegetable stock
200g tenderstem broccoli
140g frozen soya bean

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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Nutrition: per serving

kcal302
fat7g
saturates1g
carbs42g
sugars9g
fibre8g
protein22g
salt1.41g

low

Method

step 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.
step 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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A star rating of 4.8 out of 5.64 ratings

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