TANGY RED LENTIL SOUP WITH NIçOISE OLIVES
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
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
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
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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VEGAN FRENCH LENTIL NIçOISE SALAD - THE FULL HELPING
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- Preheat your oven to 400F and line a baking sheet with parchment. Place the potatoes on the baking sheet and drizzle them with 1 1/2 tablespoons olive oil. Mix them with your hands to coat them evenly in the oil. Sprinkle the potatoes with salt, pepper, and thyme or Herbs de Provence. Roast for 30 minutes, or until the potatoes are golden brown and easily pierced with a fork.
- Bring a medium pot of water to boil. Add the green beans and boil for 3-4 minutes, or until they're tender but still firm. Remove the green beans from the water with a slotted spoon.
- Add the lentils to the boiling water. Boil for 25-30 minutes, or until the lentils are tender but not mushy. Drain the lentils thoroughly through a fine sieve.
- Transfer the lentils to a mixing bowl. Add 1 1/2 tablespoons olive oil, the shallot, the capers, the parsley, and the vinegar, as well as Kosher salt and black pepper to taste.
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- Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
- While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.
- Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.
- Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.
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- Remove the packaging from the potatoes and toss with 1 teaspoon olive oil and 1 teaspoon seasoning packet. Place in the microwave and cook for 5 minutes. Remove from the microwave and set aside.
- Whisk together the shallots, dijon, red wine vinegar, salt, pepper, olive oil and 1 teaspoon of the savory herb mixture from the potatoes. Set aside.
- Divide the steamed haricot vert beans, olives, romaine lettuce, tomatoes, cherry tomatoes, lentils and potatoes among 4 bowls. Toss with shallot-herb dressing and serve.
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