Puy Lentil Salad with Soy Beans, Sugar Snap Peas and Broccoli

A tasty light ideal meal filled with vitamins and minerals.


  • 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


  1. Boil lentils in stock until just cooked, about 15 minutes. Drain, then tip into a large bowl.
  2. 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.
  3. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
  4. Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli.
  5. Pile onto a serving platter or divide between 4 plates and serve.
  6. 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


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