Lentils Nicoise
Say hello to your new favorite wholesome and vibrant dish, Lentils Nicoise! This modern twist on the classic French salad swaps in protein-packed green lentils for a hearty, plant-based base. Featuring tender baby potatoes, crisp green beans, juicy cherry tomatoes, briny Kalamata olives, and a zesty Dijon mustard dressing, this dish is a perfect balance of bold flavors and textures. Ready in just 40 minutes, it’s a delightful choice for lunch, dinner, or a make-ahead meal. Serve it chilled or at room temperature, and watch as this elegant, nutrient-dense recipe becomes your go-to option for healthy, Mediterranean-inspired dining.
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Recipe Information
Ingredients
- 1 cup green lentils
- 3 cups water
- 1 bay leaf
- 1 cup cherry tomatoes
- 1 cup green beans
- 8 baby potatoes
- 0.333 cup Kalamata olives
- 0.25 red onion
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the green lentils under cold water and drain.
In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and bay leaf. Reduce heat to low, cover, and cook for 20 minutes or until the lentils are just tender. Drain, discard the bay leaf, and set the lentils aside to cool.
While the lentils are cooking, halve the cherry tomatoes, trim the green beans, and cut the baby potatoes into halves or quarters depending on size.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Remove them with a slotted spoon and set aside.
In the same pot of boiling water, blanch the green beans for 2-3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process.
Thinly slice the red onion and chop the fresh parsley.
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to make the dressing.
In a large serving bowl, combine the cooked lentils, cherry tomatoes, green beans, baby potatoes, Kalamata olives, sliced red onion, and chopped parsley.
Drizzle the dressing over the ingredients and gently toss to combine.
Adjust seasoning with additional salt and pepper if needed. Serve cold or at room temperature.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
