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  • Kathy

Puy Lentil Salad with Edamame, Sugar Snap Peas & Broccoli

Looking for a salad that is satisfying, bursting with flavour, plant based and meal worthy? Give this hearty Asian-style salad a try.

What you need:

For the salad:

  1. 200g puy lentils

  2. 1l hot vegetable stock

  3. 2 cups of broccoli

  4. 1 cup of frozen edamame beans

  5. 1 cup sugarsnap peas

  6. 1 red chilli, deseeded and sliced


For the dressing:

  1. 3 tbs sesame oil

  2. Juice 1 lemon

  3. 1 garlic clove, chopped

  4. 4 tbs soy sauce

  5. 2 tsp grated ginger

  6. 1 tbs honey


Method

  1. Boil lentils in stock until just cooked, about 15 mins. Drain.

  2. Whilst the lentils are cooking, bring a saucepan of salted water to the boil.  Cook the broccoli for a minute, then add the edamame and peas for an extra minute. Drain and refresh.

  3. Whisk all the dressing ingredients together.

  4. Combine the lentils, vegetables and dressing and mix in the chopped chilli.  Serve immediately.

May the food you serve create joy.

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