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

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the Puy lentils in a saucepan with the hot vegetable stock, bring to a boil, then reduce to a simmer for about 15 to 18 minutes until tender but still holding their shape. Drain off any excess liquid.

2. Meanwhile, trim the tenderstem broccoli and sugar snap peas. Bring a pan of water to a boil, add the broccoli and sugar snap peas and cook for 2 minutes.

3. Add the thawed soya beans to the boiling water for the last 30 seconds, then drain and refresh the vegetables under cold water until cool. Drain well.

4. In a large bowl, whisk together the sesame oil, lemon juice, chopped garlic, grated ginger, reduced-salt soy sauce and clear honey.

5. Stir the sliced red chilli into the dressing.

6. Add the warm lentils to the dressing and toss well, then leave them for 5 minutes so they absorb the flavours.

7. Add the broccoli, sugar snap peas and soya beans to the bowl and toss gently. Serve warm or at room temperature.