June 04, 2017
Lunch, Salads, Vegetable Salad,
Side Dishes, Beans, Vegetables, Broccoli, Peas , Asian, Authentic, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Easter, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spring more
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"A hearty Asian-style veggie main-course salad, bursting with flavour"
Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chili. Pile onto a serving platter or divide between 4 plates and serve.
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