Lentil Nicoise with Roasted Mustard Potatoes & Cherry Tomato Vinaigrette

Lentil Nicoise

with Roasted Mustard Potatoes & Cherry Tomato Vinaigrette

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
550
FAT
21g
CARBOHYDRATES
66g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¾ cup French green lentils
  2. 8 oz fingerling potatoes
  3. 1 clove garlic
  4. 1 cucumber
  5. 1 tbsp French mustard and herb blend
  6. 6 oz green beans
  7. 4 oz cherry tomatoes
  8. 1 tbsp Dijon mustard
  9. ½ oz fresh parsley
  10. 4 oz baby spinach
  11. ½ cup walnuts
  12. ¼ cup kalamata olives
  13. 3 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan
  • Large skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the lentils
Preheat the oven to 425°F. Add the lentils, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and simmer until tender, about 18 to 20 minutes. Drain any remaining water and season with salt and pepper.
2
Roast the potatoes
Halve the potatoes. Transfer the potatoes to a baking sheet and toss with the French mustard and herb blend, 2 tsp olive oil, and a good pinch of salt and pepper. Roast until potatoes are browned and tender, about 18 to 22 minutes.
3
Steam the green beans
Bring 1 inch of salted water to a boil in a large skillet. Peel and thinly slice the garlic. Thinly slice the cucumber into rounds. When the water is boiling, add the green beans and cook until bright green and just tender, about 1 minute. Drain the green beans and rinse with cold water to stop the cooking process.
4
Cook the tomatoes
Dry the skillet, and place it on medium heat with 1 tbsp olive oil. Add the sliced garlic and cherry tomatoes, sprinkle with salt, and cook until they soften and begin to blister, about 4 to 6 minutes.
5
Prepare the vinaigrette
Transfer cooked tomatoes and garlic to a cutting board and roughly chop. Add the chopped tomatoes and garlic, Dijon mustard, 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper to a medium bowl. Pick the parsley leaves from the stems, add to the bowl, and toss to combine. Taste vinaigrette and adjust seasoning with salt if necessary.
6
Serve
Divide the spinach between plates or large bowls. Add the lentils, roasted mustard potatoes, green beans, and sliced cucumber. Top Nicoise salads with cherry tomato vinaigrette and sprinkle with walnuts and Kalamata olives.