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.


  • 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


  1. 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.
  2. 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.
  3. Mix the dressing ingredients together in a jar with a lid and shake well to combine. Taste and adjust the seasoning if necessary.
  4. 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