Lentil and Green Bean Nicoise Salad

An arrangement of dark green beans, boiled eggs, lentils and potatoes

PC Organics Green Lentils

Lentil and Green Bean Nicoise Salad

Unlike dry beans, dry lentils do not need to be soaked before cooking, making them a great weeknight...

Unlike dry beans, dry lentils do not need to be soaked before cooking, making them a great weeknight choice. Full of calcium and iron, they are a nutritious source of protein.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 60 mins
  • Serves: 6
  • Dish Type: Vegetarian, French
  • Season: Summer
  • Course: Main
  • Main Ingredient: Lentils
  • Calories

    310 cal

  • Total Fat

    14 g

  • Sodium

    310 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    7 g

  • Protein

    14 g

Lentil and Green Bean Nicoise Salad

An arrangement of dark green beans, boiled eggs, lentils and potatoes

PC Organics Green Lentils

  • Calories

    310 cal

  • Total Fat

    14 g

  • Sodium

    310 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    7 g

  • Protein

    14 g

How to make

Ingredients

  • 1 cup (250 mL)

    PC®Organics Green Lentils
  • 1/4 cup (50 mL)

    PC®Organics Black Chia Seed
  • 4

    Fingerling potatoes, scrubbed
  • 3 cups (750 mL)

    PC®French Beans
  • 3

    PC®Blue Menu®Oméga-3 White Eggs - Large
  • 1 tbsp (15 mL)

    Minced garlic
  • 3 tbsp (45 mL)

    Minced shallots
  • 3 tbsp (45 mL)

    Sherry vinegar
  • 1 tbsp (15 mL)

    Dijon mustard
  • 1/2 tsp (2 mL)

    Salt
  • 1/2 tsp (2 mL)

    Freshly ground black pepper
  • 3 tbsp (45 mL)

    PC®Blue Menu® Omega Oil
  • 1/4 cup (50 mL)

    Chopped fresh basil
  • 20

    PC®Organics Grape Tomatoes
  • 16

    Whole walnuts, toasted

How to make

  • Step 1

    Place lentils in small saucepan. Cover with 3 cups (750 mL) water; bring to a boil over medium-high heat. Cook, uncovered, for 5 minutes. Add potatoes; return to a boil. Cook, uncovered, for another 10 to 12 minutes or until lentils and potatoes are tender. Rinse and drain under cold water; set aside.

  • Step 2

    Cook green beans in saucepan of boiling water for 4 minutes or until tender. Drain and rinse under cold water; set aside.

  • Step 3

    Place eggs in small saucepan; add cold water to cover. Bring to a boil over medium-high heat. Remove from heat; cover and let stand 12 minutes. Drain under cold water to cool. Peel under cold running water; set aside.

  • Step 4

    Combine garlic, shallots, vinegar, mustard, salt and pepper in bowl. Slowly whisk in omega oil to emulsify dressing. Stir in basil; let stand 10 minutes.

  • Step 5

    Slice potatoes into 1/4-inch (5 mm) thick rounds; add to bowl with dressing. Add lentils, green beans and tomatoes; toss together until well coated. Divide salad among six plates. Slice each hard-boiled egg into quarters lengthwise; arrange two quarters over top of each salad. Crumble walnuts and sprinkle over each salad.

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