Save to Pinterest The first time I made this salad was on a rainy Tuesday when I needed something that felt like a hug but wouldn't weigh me down. I'd been eyeing the broccolini at the market all morning, that beautiful hybrid with its elegant heads and long stems, wondering if it could hold its own against earthy lentils. Standing in my kitchen with the windows slightly fogged from the simmering pots, I realized this combination was exactly what winter eating should be—substantial but bright, comforting yet fresh.
Last spring, my neighbor Sarah came over while I was blanching broccolini and ended up staying for dinner. She watched me spoon those jammy eggs onto the lentils, looking skeptical about the warm salad concept, then went back for seconds and asked for the recipe before she'd even finished her plate. Now she makes it for her family every Sunday, and her kids actually fight over who gets the last egg.
Ingredients
- French green lentils (lentilles du Puy): These tiny lentils hold their shape beautifully and have a peppery bite that regular brown lentils just can't match—worth seeking them out at specialty stores or well-stocked markets
- Bay leaf: Simmering this with the lentils adds a subtle, aromatic backdrop that makes the lentils taste like they've been cooking all day
- Broccolini: More delicate than regular broccoli with a slightly sweeter flavor, and those slender stems don't need peeling—just trim the woody ends and cook briefly
- Red onion: Thin slices bring a sharp crunch that cuts through the richness of the eggs and creamy cheese
- Flat-leaf parsley: Use it generously—it's not just garnish here, but a fresh, grassy element that brightens the whole bowl
- Large eggs: Seven minutes gives you that perfect jammy consistency where the white is set but the yolk is still golden and runny
- Extra-virgin olive oil: Since there's no cooking with heat here, use your best olive oil—it really shines in the vinaigrette
- Red wine vinegar: Provides a bright acidity that balances the earthy lentils without overwhelming them
- Dijon mustard: The secret to emulsifying the dressing and giving it that distinct French edge
- Garlic clove: Minced finely so it disperses evenly, giving little bursts of sharpness throughout
- Goat cheese or feta: Optional but recommended—creamy tangy crumbles that melt slightly against the warm lentils
Instructions
- Cook the lentils:
- Combine lentils, bay leaf, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain well and discard the bay leaf while the lentils are still warm.
- Blanch the broccolini:
- Bring a separate pot of salted water to a boil. Add broccolini and cook for 2–3 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to stop the cooking process.
- Soft-cook the eggs:
- Bring water to a gentle boil in a small saucepan. Lower eggs in carefully and simmer for exactly 7 minutes. Transfer to an ice bath for 2 minutes, then peel carefully while still slightly warm.
- Make the vinaigrette:
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified and slightly thickened.
- Combine everything:
- Add warm lentils, broccolini, red onion, and parsley to the vinaigrette. Toss gently to combine and coat evenly with the dressing.
- Plate and finish:
- Divide salad among plates. Halve the soft-cooked eggs and arrange on top. Sprinkle with goat cheese or feta if using, and finish with extra cracked black pepper. Serve warm or at room temperature.
Save to Pinterest This salad has become my go-to for impromptu dinner parties because it looks impressive but comes together in under an hour. Last month, I served it to my book club, and we spent the whole evening discussing how something so simple could taste so complex—the kind of meal that makes people ask for seconds before they've even finished their first serving.
Make-Ahead Magic
The lentils and broccolini can be cooked up to two days ahead and stored separately in the refrigerator. The vinaigrette keeps for a week in a sealed jar, but the eggs are best cooked just before serving—that runny yolk is worth the last-minute effort.
Serving Suggestions
A crusty baguette is perfect for soaking up any extra dressing and egg yolk on your plate. If you're serving this as a main course for a crowd, consider adding a simple green salad with a lighter vinaigrette to round out the meal.
Variations to Try
Roasted walnuts or sunflower seeds add a lovely crunch if you want some texture contrast. In the summer, try adding halved cherry tomatoes or fresh basil leaves for a brighter, lighter version. And if you're not a fan of soft-cooked eggs, a poached egg or even a fried egg with crispy edges would be equally delicious.
- Squeeze fresh lemon juice over the salad right before serving for an extra bright note
- Try swapping the parsley for fresh cilantro or dill for a completely different flavor profile
- Don't skip the step of peeling the eggs while they're still warm—it makes all the difference in presentation
Save to Pinterest There's something deeply satisfying about a salad that feels substantial enough for dinner but leaves you feeling energized rather than heavy. This one hits that perfect balance, and I hope it finds its way into your regular rotation too.
Recipe Q&A
- → Can I make this ahead of time?
Yes, prepare the lentils and broccolini up to a day in advance. Store them separately and combine when ready to serve. The eggs are best cooked just before serving.
- → What can I substitute for broccolini?
Regular broccoli florets, asparagus, or green beans work well. Adjust blanching time to 2-4 minutes depending on the vegetable's thickness.
- → How do I get perfect jammy eggs?
Simmer large eggs for exactly 7 minutes, then transfer immediately to an ice bath for 2 minutes. This yields set whites with runny yolks.
- → Is this gluten-free?
Yes, as written this dish is naturally gluten-free. Always verify your lentils and any condiments are certified gluten-free.
- → Can I use regular lentils instead of French green lentils?
French green lentils hold their shape best, but brown lentils work in a pinch. Cook brown lentils 15-20 minutes as they soften more quickly.