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

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 302
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 9
  • Protein 22
  • Fat 7
  • Fibre 8
  • Salt 1.41

Nutrition per serving

  • Calories 302
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 9
  • Protein 22
  • Fat 7
  • Fibre 8
  • Salt 1.41

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
  • 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

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.

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