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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the green lentils under cold water and drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Thinly slice the red onion and chop the fresh parsley.

Step 7

In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to make the dressing.

Step 8

In a large serving bowl, combine the cooked lentils, cherry tomatoes, green beans, baby potatoes, Kalamata olives, sliced red onion, and chopped parsley.

Step 9

Drizzle the dressing over the ingredients and gently toss to combine.

Step 10

Adjust seasoning with additional salt and pepper if needed. Serve cold or at room temperature.

Nutrition Facts

Serving size	(1784.1g)

Amount per serving	% Daily Value*
Calories	1206.4

Total Fat 66.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3894.0mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 32.8g	0%
Total Sugars 16.8g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 307.1mg	0%
Iron 14.9mg	0%
Potassium 3062.0mg	0%

*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.

Source of Calories

Fat: 48.5%

Protein: 9.7%

Carbs: 41.8%