Vegetarian Lentil Nicoise Salad

This vegetarian lentil Nicoise salad is a hearty, protein-packed twist on the classic French dish. I love how the lentils replace the traditional tuna, making it filling and nourishing while still staying true to the fresh, vibrant flavors of a Nicoise salad.

Why You’ll Love This Recipe

I like this recipe because it’s elegant enough for a dinner party yet simple enough for a weeknight meal. The tender lentils, creamy potatoes, crisp green beans, and briny olives all work beautifully with the tangy lemon-dill dressing. It’s a colorful, satisfying salad that I can enjoy warm or cold, making it perfect for meal prep or entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad
¾ cup dried French lentils (rinsed and picked over)
1 lb baby potatoes
1 lb green beans (trimmed)
4 large eggs
1 cup radishes, quartered (about 1 bunch)
¼ cup Kalamata or Nicoise olives (whole)

Dressing
1 teaspoon lemon zest
¼ cup lemon juice
3 tablespoons extra-virgin olive oil (see note 1)
2 tablespoons grapeseed oil (see note 1)
2 tablespoons minced shallots
2 tablespoons capers
2 tablespoons chopped fresh dill (more for garnish)
2 teaspoons grainy mustard
1½ teaspoons dijon mustard
1 teaspoon honey
1 teaspoon fine sea salt
⅛ teaspoon black pepper

Directions

1. I cook the lentils in a saucepan with plenty of water until tender but not mushy, about 20–25 minutes. I drain and set aside.
2. In another pot, I boil the baby potatoes until fork-tender, about 15 minutes. I slice them in half once cooled slightly.
3. I blanch the green beans in boiling water for 3 minutes, then transfer them to an ice bath to keep them crisp and bright green.
4. I boil the eggs for 7–8 minutes for a jammy yolk or 10 minutes for hard-boiled, then peel and slice them in half.
5. For the dressing, I whisk together lemon zest, lemon juice, olive oil, grapeseed oil, shallots, capers, dill, grainy mustard, dijon mustard, honey, salt, and pepper until emulsified.
6. To assemble, I arrange the lentils, potatoes, green beans, eggs, radishes, and olives on a platter.
7. I drizzle the dressing over the top and garnish with extra fresh dill before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes of prep and 25 minutes of cooking, so in about 45 minutes I have a fresh and satisfying salad ready.

Variations

Sometimes I add cherry tomatoes or cucumber for extra freshness. I also like topping it with crumbled feta or goat cheese when I want a richer flavor. For a vegan version, I leave out the eggs and replace the honey in the dressing with maple syrup or agave.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I prefer keeping the dressing separate and drizzling it on just before serving to keep the vegetables crisp.

FAQs

Can I use canned lentils instead of dried?

Yes, I can use canned lentils for convenience. I just rinse and drain them well.

Do I have to use French lentils?

No, but I like them because they hold their shape. Green or brown lentils also work.

Can I make this salad vegan?

Yes, I leave out the eggs and swap the honey for maple syrup or agave.

How do I keep the eggs easy to peel?

I cool them in an ice bath right after boiling, which makes peeling much easier.

Can I make the dressing ahead of time?

Yes, I prepare it up to 3 days in advance and store it in the fridge.

Can I serve this salad warm?

Yes, I sometimes serve it slightly warm right after cooking the lentils and potatoes.

What can I serve this salad with?

I like pairing it with crusty bread or a light soup for a complete meal.

Can I use different olives?

Yes, I sometimes use Castelvetrano or green olives if that’s what I have on hand.

How do I keep the green beans bright green?

I blanch them quickly and transfer them to an ice bath to stop the cooking.

Is this salad good for meal prep?

Yes, I keep the components stored separately and assemble them just before eating.

Conclusion

This vegetarian lentil Nicoise salad is a fresh, protein-rich dish that’s both hearty and elegant. I love how the tangy lemon-dill dressing ties together the lentils, vegetables, and eggs for a balanced meal that works beautifully for lunch, dinner, or entertaining.

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