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Lentil salad with soybeans, peas and broccoli


Lentil     – 200g

Heat vegetable stock    – 1 liter

Broccoli – 200g

Soybeans – 140g boiled

Peas   – 140g

Red chili    – 1 sliced (seed removed)

For Dressing

Sesame oil – 2 tbsp

Lemon              – 1 (juice)

Garlic clove   – 1 (chopped)

Soy sauce – 40 ml

Ginger   – ½ “(grated)

Honey – 1 tbsp


  • Boil the lentils in stock until just cooked, about 15 minutes. Drain then tip into a large bowl.
  • Bring a saucepan of salted water to the boil, throw in the broccoli for 1 minute, add the beans and peas for 1 minute more. Drain, and then cool under cold water. Pat dry, then add to the bowl with the lentils.
  • Mix the dressing ingredients together with some seasoning. Pour over the lentils and vegetables, then mix in well with the sliced chilli.

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