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Lentil and sugar snap salad

If you are trying to cut down on meat and carbs, these quick and easy lentil salad makes an ideal meal. The delicious sweet and crunchy sugar snaps add a suprising touch.

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Lentil and sugar snap salad

  • 200 g (green ) lentils
  • 2- 3 tbsp wood matured balsamic vinegar
  • 1 onion
  • 1 red sweet pepper
  • 1 yellow sweet pepper
  • 100 g shiitake mushrooms
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 25 g pine nuts
  • 1 carrot
  • 150 g sugar snaps
  • 15 g fresh basil
  • salt and pepper

Preparation method

  1. Pre-heat the oven to 200 ˚C.
  2. Bring the lentils to boil in plenty of water. Simmer on a low heat for 20 minutes until just tender. Drain and rinse briefly under cold running water. Drizzle with the vinegar immediately.
  3. Slice the onion into thin wedges. Slice the sweet peppers into 2 cm chunks. Slice the shiitakes into four pieces and finely chop the garlic. Transfer the vegetables to ovenproof dish. Sprinkle with the olive oil and season with salt and pepper. Roast the vegetables for about 15 minutes until tender. Add the pine nuts for the last 5 minutes.
  4. Peel the carrot and halve lengthwise. Thinly slice the carrot.

Cook the sugar snaps and carrots in boiling water for 2 minutes until just tender. Rinse under cold running water to stop the cooking process. Drain well.

  1. Finely chop the basil. Place the lentils in a bowl. Add the roast vegetables, the sugar snaps and the carrots. Mix with the rest of the olive oil. Scatter with the basil and season with salt and pepper.


  1. Tip: Do not add salt to the water used to cook the lentils. This will make them tough. Add half an onion for softness and a few sprigs of thyme for an extra full flavour.

Nutrition value per person/bite

515 kcal
21 g
21 g
3 g
51 g
13 g
19 g

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