Lentils Nicoise Recipes

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.

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.

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.