• 200 g puy lentils
  • 1 l hot vegetable stock
  • 200 g tenderstem broccoli
  • 140 g frozen soya beans (thawed)
  • 140 g sugarsnap peas
  • 1 red chilli (de-seeded and sliced)
  • for the dressing:
  • 2 tblsp sesame oil
  • 1 lemon (juice)
  • 1 garlic clove (chopped)
  • 40 ml reduced-salt soy sauce
  • 3cm piece fresh root ginger (finely grated)
  • 1 tblsp clear honey


  • Boil lentils in stock until just cooked, about 15 minutes. Drain, then tip into a large bowl.
  • Bring a saucepan of salted water to the boil, throw in the broccoli for 1 minute, add the beans and peas for 1 minute 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.
  • To Serve: Serve with a glass of cold milk or natural yoghurt.


Information Per Serving: 302 calories Protein 22g Carbohydrate 42g Fat 7 g Saturated fat 1g Fibre 8g Salt 1.41g