Niçoise-Style Black Lentil Salad

with Roasted Potatoes & Basil Pesto

50 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This vibrant vegetarian dish recreates the delectable flavors of the French staple, salade Niçoise, by using a traditional combination of briny olives, potatoes, crisp green beans, and hard-boiled eggs. We're also giving it a bit of Italian flair thanks to our herbaceous basil pesto, which we're using to dress the hearty lentil and potato base.
18 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ cup Black Beluga Lentils
6 oz Green Beans
¾ lb Golden Or Red Potatoes
4 oz Grape Tomatoes
2 cloves Garlic
3 oz Radishes
⅓ cup Basil Pesto
1 oz Pitted Niçoise Olives
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp Verjus Rouge
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Medium dice the potatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.

2 Make the hard boiled eggs

Carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

3 Cook the lentils

Add the lentils to the same pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

4 Assemble the foil packet

Meanwhile, line a sheet pan with foil. Place a separate, large piece of foil on a work surface. Transfer the green beans, tomatoes, and chopped garlic to one side of the foil. Drizzle with olive oil and season with salt, pepper and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; toss to combine. Top with 1 tablespoon of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet and place on one side of the sheet pan.

5 Roast the vegetables & finish the lentils

Place the diced potatoes on the other side of the sheet pan of the foil packet. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until the potatoes are browned and the vegetables are tender when pierced with a fork. Remove from the oven and carefully open the foil packet. Add the roasted potatoes and pesto to the pot of cooked lentils; stir to combine. Taste, then season with salt and pepper if desired.

6 Make the dressing & serve your dish

Meanwhile, in a bowl, whisk together the honey (kneading the packet before opening), mustard, verjus, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and potatoes topped with the seasoned eggs, sliced radishes, roasted vegetables, and chopped olives. Drizzle with the dressing. Enjoy!

Tips from Home Chefs