Puy Lentil Salad With Soy Beans, Sugar Snap Peas & Broccoli
This colorful and nutritious Puy lentil salad is a delightful combination of tenderstem broccoli, soya beans, and sugarsnap peas tossed in a zesty dressing. The flavors of ginger, garlic, and honey add a wonderful depth to this vibrant dish. Perfect for a light and refreshing meal!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 302 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.41 milligram of sodium
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