INGREDIENTS
1
Chilli, red
1
Garlic clove
1
3cm piece Ginger, fresh root
1
Juice 1 lemon
200 g
Puy lentils
140 g
Soya bean, frozen
140 g
Sugarsnap peas
200 g
Tenderstem broccoli
1 l
Vegetable stock, hot
1 tbsp
Clear honey
40 milliliters
Reduced-salt soy sauce
2 tbsp
Sesame oil