Asian

Puy lentil salad with soy beans, sugar snap peas and broccoli is for Dinner.

Puy lentil salad with soy beans, sugar snap peas and broccoli takes 10 minutes to prepare.

Puy lentil salad with soy beans, sugar snap peas and broccoli takes 15 minutes to cook.

Puy lentil salad with soy beans, sugar snap peas and broccoli makes 4 servings.

The ingredients for Puy lentil salad with soy beans, sugar snap peas and broccoli are:

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

Here is how you make Puy lentil salad with soy beans, sugar snap peas and broccoli:

1. Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.2. 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.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user CHAFFINSKI.

The nutritional information for Puy lentil salad with soy beans, sugar snap peas and broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 244.6

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 470.6 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 9.2 g
• Protein: 14.8 g

Puy lentil salad with soy beans, sugar snap peas and broccoli is Asian cuisine.

The dietary needs meet for Puy lentil salad with soy beans, sugar snap peas and broccoli is Vegan