Lentil Niçoise

Name: Lentil Niçoise
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium eggs, at room temperature; 200 g (7oz) green beans; 2 x 250 g pouches ready-cooked Puy lentils; 100 g (3 1/2oz) chopped pitted black olives; 150 g (5oz) mixed radishes, sliced; 1 shallot, finely chopped; 1 tsp. Dijon mustard; 5 tbsp. extra virgin olive oil; 1 1/2 tbsp white wine vinegar; Small bunch flat-leaf parsley, finely chopped

We’ve given classic Tuna Niçoise a vegetarian makeover by swapping tuna for protein-rich Puy lentils. There’s so much flavour in the sprightly dressing, piquant olives and soft-boiled eggs, you won’t miss the tuna fish.

By The GH Kitchen TeamPublished: 09 June 2017

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

422

Ingredients

4 medium eggs, at room temperature
200 g (7oz) green beans
2 x 250 g pouches ready-cooked Puy lentils
100 g (3 1/2oz) chopped pitted black olives
150 g (5oz) mixed radishes, sliced

For the dressing

1 shallot, finely chopped
1 tsp. Dijon mustard
5 Tbsp. extra virgin olive oil
1 1/2 tbsp white wine vinegar
Small bunch flat-leaf parsley, finely chopped

Directions

1. Step 1
  Add eggs to a small pan of salted simmering water, cook for 8min. Meanwhile, in a small bowl, whisk all the dressing ingredients together and season. Set aside.
2. Step 2
  Remove eggs with a slotted spoon (keeping the pan of water on the heat) into a bowl of ice-cold water to prevent further cooking. Leave eggs to cool for 5min, then drain. Peel eggs and cut in half.
3. Step 3
  Bring the pan of water back to the boil, add beans and cook for 3-4min until al dente. Drain and transfer into a bowl of ice-cold water to cool; drain again.
4. Step 4
  In a large bowl, toss beans and lentils with half of the dressing. Tip on to a platter, scatter over olives, radishes and halved eggs. Drizzle over remaining dressing and serve straight away.

Per Serving:

Calories: 422
Fibre: 12 g
Total carbs: 25 g
Sugars: 3 g
Total fat: 24 g
Saturated fat: 4 g
Protein: 21 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time