Puy lentil salad with soy beans, peas & broccoli

Puy lentil salad with soy beans, peas & broccoli. Chopped, Deseeded and sliced, Dry green lentils, preferably Puy-style, rinsed.

Jennifer Joyce

10 + 30 min · 4

Ingredients

• 3 g Chopped
• 5 g Deseeded and sliced
• 200 g Dry green lentils, preferably Puy-style, rinsed
• 200 g Tenderstem broccoli
• 140 g Cooked soybeans
• 140 g Shelled garden peas; variation on the original sugar snap peas
• 1000 g Prepared vegetable stock
• 20 g Sesame oil
• 50 g Lemon juice 100%
• 40 g Reduced-salt
• 5 g Finely grated
• 10 g Honey

Preparation

1. Rinse the dry green lentils. Bring the vegetable stock to the boil, add the lentils and simmer for about 20–30 minutes, or according to the packet, until just tender. Drain and transfer to a large bowl.
2. Bring a saucepan of water to the boil. Add the broccoli and cook for 2 minutes, then add the soya beans and shelled peas. Cook for another 3–5 minutes, or as directed on their packaging, until all are cooked but still firm. This version uses shelled peas instead of sugar snap peas.
3. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
4. Whisk together the sesame oil, garlic, lemon juice, soy sauce, ginger and honey. Season to taste, pour over the lentils and vegetables and mix well. Stir in the chopped chilli.
5. Pile onto a serving platter or divide between 4 plates and serve.