When life is busy, a side dish that will stand on its own next to the main event and needs nothing else to compliment it, has to be a good thing. This Puy Lentil Salad with Ginger & Chilli is good looking enough not to need any embellishment and contains enough flavours and textures that it can easily perform the role of a couple of side dishes quite comfortably.
So let’s get straight to the facts about this side dish –
- Healthy ✔
- Tasty ✔
- Easy ✔
- Gluten Free ✔
- Dairy Free ✔
- Contains 3 different green vegetables ✔
Do I need to go any further? I probably don’t, but I still will …
Here’s why you’re sure to be able to squeeze making this dish into your busy schedule –
- This tastes seriously good … while you’re making it … while you’re serving it … the next day … and the day after too.
- It’s filling too. Even a small portion will keep those hunger pangs at bay for quite some time. It’s those lentils you know.
- Works beautifully with some grilled or baked fish or is yummy to serve alongside a barbeque.
- If you prepare it ahead of time, it will behave very nicely in the fridge until you are ready to serve.
- Perfect to take to a friend’s house when you’ve promised a salad.
- The impact of this dish far outweighs the effort. That’s what we like.
Believe me – you’ll love this side dish … for its taste, its looks, its ease and the fact that it’ll leave you feeling seriously good. And if you don’t believe me, try it for yourself … then you’ll be in love for sure.
- 200g (7oz) Puy lentils
- 1 litre (1¾ pints) vegetable stock
- 200g (7oz) broccoli, cut into medium sized florets
- 150g (5oz) frozen soya beans, thawed in a bowl of boiling water
- 150g (5oz) sugar snap peas
- 1 medium sized red chilli, deseeded and sliced
- For the dressing -
- 2 tablespoons sesame oil
- juice 1 lemon
- 1 garlic clove, finely grated
- 3 tablespoons light soy sauce
- 3cm (1¼") piece fresh root ginger, finely grated
- 1 tablespoon clear honey
- Boil the lentils in the stock until just cooked (use the cooking time on the packet for guidance) - mine took 25 minutes. Drain, then tip into a large bowl.
- Bring a large pan of salted water to the boil, throw in the broccoli for 1 minute, add the beans and peas for 1 minute more. Drain, then cool quickly under cold water to keep the vegetables bright green. Spread the vegetables out on a dry, clean tea towel and pat them dry. Now add them to the bowl with the lentils.
- Mix the dressing ingredients together in a jar with a lid and shake well to combine. Taste and adjust the seasoning if necessary.
- Toss the lentils and vegetables with the dressing - you may not need it all - and sprinkle with the chopped chilli. If you make the salad ahead of time, you may want to drizzle a bit of extra dressing over the salad just before serving.