Lentils Nicoise Recipes

LENTILS NICOISE

Lentils Nicoise image

From the Whole Foods website. I made this a little lower fat by eliminating the oil and cooking the onion and garlic in a small amount of water. I also use fat free feta cheese and whole wheat pasta. Use canned tomatoes if it is not tomato season- you want to have flavorful tomatoes for this recipe. This is a simple yet tasty recipe.

Provided by VegSocialWorker

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons organic extra virgin olive oil
2 garlic cloves, finely chopped
1 medium onion, chopped
1 1/2 lbs fresh Italian plum tomatoes, diced
1 cup cooked lentils, drained
1/2 cup kalamata olive, pitted and slivered
salt & freshly ground black pepper
1 lb fettuccine pasta
1/2 cup feta cheese, crumbled

Steps:

In a large skillet, heat the olive oil over medium heat. Add the garlic and onions, lower the heat and sauté for 5 minutes of until soft and translucent. Add the tomatoes and cook for 10 minutes longer. Stir in the lentils and olives and heat through. Season with salt and pepper.
Meanwhile, cook the fettuccine according to package directions. Drain and toss with Nicoise sauce.
Serve topped with crumbled feta cheese.

Nutrition Facts : Calories 557.5, Fat 15.7, SaturatedFat 4.5, Cholesterol 99.6, Sodium 396, Carbohydrate 83.9, Fiber 6.9, Sugar 7.3, Protein 22

WARM TUNA & LENTIL NIçOISE SALAD

Warm tuna & lentil Niçoise salad image

The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner

Provided by Esther Clark

Categories Lunch, Supper

Time 10m

Number Of Ingredients 4

Ingredients

2 medium eggs
1 pouch puy lentils
1pack mixed olive & veg antipasti
160g can or jar tuna in olive oil

Steps:

Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.

Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium

TANGY RED LENTIL SOUP WITH NIçOISE OLIVES

Tangy Red Lentil Soup With Niçoise Olives image

Provided by Jane Sigal

Categories dinner, soups and stews, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
Salt to taste
2 tablespoons tomato paste
1 pound red lentils, rinsed
1 pound chicken backs
4 thyme sprigs
2 lemons, halved
1/4 cup whole niçoise olives

Steps:

In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 17 grams, Carbohydrate 42 grams, Fat 24 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 3 grams

ANY WAY NIçOISE

Any Way Niçoise image

Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Provided by Anna Stockwell

Categories Bon Appétit Dinner Salad Summer Egg Lemon Juice Lentil Quick and Healthy Quick & Easy

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Steps:

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
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