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 Puy Lentil Salad 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.Print
Puy Lentil Salad with Ginger & Chilli
This Puy Lentil Salad with Ginger & Chilli ticks so many boxes - healthy, tasty, easy, gluten free, dairy free, packed with green vegetables. Perfect job ...
Barely tweaked from a BBC Good Food recipe.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Salads
- Method: Hob
- Cuisine: Western
- 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.
Keywords: healthy, quick, easy