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Recipe: Puy Lentil Salad



Bowl of pumpkin soup and a squash and autumn leaves

This delicious Puy Lentil Salad is a perfect lunch for warmer days and is featured in our Midlife Made Easy recipe pack.


Serves 4


2 vegetable stock cubes

1 litre water

200g Puy lentils

200g tenderstem broccoli

140g frozen edamame beans

160g sugar snap peas

1 red chilli, deseeded and sliced

For the dressing:

2 tbsp sesame oil

1 lemon, juiced

1 garlic clove, chopped finely

40ml tamari

3 cm piece ginger, finely grated

1 tbsp clear honey

Salt and pepper


1. Dissolve the stock cubes in the boiling water in a medium saucepan. Add the lentils to

the stock and cook until tender, for about 15 mins. Drain, then tip into a large bowl.

2. Bring a saucepan of salted water to the boil, add the broccoli for 2 minutes, then add

the edamame beans and peas for 1 minute more. Drain, then cool under cold water. Pat

dry, then add to the bowl with the lentils.

3. Mix the dressing ingredients together. Pour over the lentil mixture,

then mix in well with the chopped chilli.

4. Place all onto a serving platter or divide between 4 plates and serve.



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