French Lentil Salad With Broccolini and Soft-Cooked Eggs (Print View)

Tender French lentils, crisp broccolini, and jammy eggs with tangy Dijon vinaigrette

# Ingredient List:

→ Lentils and Vegetables

01 - 1 cup French green lentils (lentilles du Puy), rinsed
02 - 1 bay leaf
03 - 8 oz broccolini, trimmed and halved
04 - 1 small red onion, thinly sliced
05 - 1 cup fresh flat-leaf parsley, roughly chopped

→ Eggs

06 - 4 large eggs

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ To Finish

13 - 1/4 cup crumbled goat cheese or feta (optional)
14 - Freshly cracked black pepper, to taste

# Directions:

01 - Combine lentils, bay leaf, and 4 cups 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, discard bay leaf, and set aside.
02 - While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2-3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
03 - Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
06 - Divide salad among plates. Halve the soft-cooked eggs and place on top. Sprinkle with goat cheese or feta, if using. Finish with extra cracked pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The way warm lentils soak up that sharp Dijon vinaigrette while you toss them, creating little flavor pockets in every bite
  • Soft-cooked eggs with their just-set yolks become a rich, velvety sauce when you break them into the salad
  • It's one of those rare dishes that actually improves as it sits, making it perfect for lunch the next day
02 -
  • The lentils absorb dressing much better when they're still slightly warm, so don't let them cool completely before tossing
  • Seven minutes for the eggs is non-negotiable if you want that perfect jammy center—set a timer and don't guess
  • The broccolini should still have some snap when you bite into it, so lean toward undercooking rather than overcooking
03 -
  • Rinse the lentils thoroughly before cooking and pick out any small stones or debris—especially important with lentilles du Puy
  • Let the salad sit for 10 minutes after tossing to allow the flavors to meld together before serving
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