Niçoise-Style Black Lentil Salad with Roasted Potatoes & Basil Pesto

Niçoise-Style Black Lentil Salad

with Roasted Potatoes & Basil Pesto

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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Nutrition Label
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fresh
ingredients
Niçoise-Style Black Lentil Salad with Roasted Potatoes & Basil Pesto
Title
  • 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
Prepare the ingredients
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.

Make the hard boiled eggs
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. 

Cook the lentils
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.

Assemble the foil packet
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.

Roast the vegetables & finish the lentils
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. 

Make the dressing & serve your dish
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

Prepare the ingredients
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. 

Make the hard boiled eggs
Cook the lentils
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.

Assemble the foil packet
Roast the vegetables & finish the lentils
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!

Make the dressing & serve your dish
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