French Lentil Salad With Broccolini Eggs

There's a particular Tuesday afternoon I can't shake from my memory when a friend showed up at my door with a container of French lentils and the kind of enthusiasm that only comes from discovering something genuinely delicious. She'd been to a small bistro the night before and spent the next morning recreating what she'd tasted, and when she insisted I try it, I understood immediately why she'd gone to the trouble. The combination of warm earthy lentils, that bright pop of broccolini, and the way the jammy egg yolk pooled into everything felt like she'd translated comfort into a bowl.

I made this for a small dinner party last spring when I wanted something that could sit on the counter and let people graze, but would still feel intentional and thoughtful. Watching my guests crack into those soft-cooked eggs and realizing that moment of richness was the payoff they weren't expecting—that's when I knew this salad had something special going for it.

Ingredients

• French green lentils (lentilles du Puy): These hold their shape beautifully and have a peppery depth that regular brown lentils just don't match, which makes the whole salad taste more refined than it has any right to.
• Bay leaf: Just one leaf while the lentils cook infuses them with a subtle warmth that grounds everything together.
• Broccolini: It's the tender cousin of broccoli, so it blanches quickly and stays crisp rather than turning into sad mush, giving you that pleasant bite alongside the soft lentils.
• Red onion: Thinly sliced and raw, it cuts through the richness with a sharp, almost astringent note that makes your palate want another bite.
• Fresh flat-leaf parsley: Don't skip it or substitute with dried, because the bright grassy flavor is what keeps this from feeling heavy.
• Large eggs: The soft yolk is non-negotiable here; hard-boiled eggs would miss the entire point.
• Extra-virgin olive oil: The foundation of the vinaigrette, so use something you'd actually taste and enjoy on its own.
• Red wine vinegar: Its gentle acidity balances the earthiness of the lentils without being sharp or aggressive.
• Dijon mustard: A teaspoon emulsifies the vinaigrette and adds a subtle complexity that people notice but can't quite name.
• Goat cheese or feta: Optional but worth including if you can, because the tanginess plays beautifully with the eggs and vinaigrette.

Instructions

Start the lentils first:

Rinse your lentils under cold water, then combine them with the bay leaf and four cups of water in a medium saucepan. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 20 to 25 minutes until the lentils are tender but still holding their shape—you want to taste one and feel it yield gently, not fall apart.

Blanch the broccolini:

While the lentils are going, bring a separate pot of salted water to a boil and add your trimmed broccolini for just 2 to 3 minutes until it turns a brighter green and you can bend a piece gently without breaking it. Drain it immediately and run it under cold water so it stops cooking and stays crisp.

Cook the eggs to jammy perfection:

Bring water to a boil in a small saucepan and gently lower the eggs in, then let them simmer for exactly 7 minutes—no more, no less. Transfer them to an ice bath for about 2 minutes to stop them cooking, then peel carefully under cool running water to avoid tearing the delicate white.

Make the vinaigrette:

In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until everything is incorporated and looks like it's actually come together rather than separated. Taste it and adjust the seasoning because this is your backbone.

Bring everything together:

Add your warm drained lentils, the broccolini, thinly sliced red onion, and roughly chopped parsley to the bowl with the vinaigrette. Toss gently so everything gets coated but the lentils and vegetables don't get broken apart into a purée.

Plate and finish:

Divide the salad among your plates or bowls, halve those soft-cooked eggs and place them on top so the yolk is visible, then sprinkle with crumbled goat cheese if you're using it. Finish with a crack or two of fresh black pepper and serve warm or at room temperature, whichever suits your mood.

Save

There was a moment during that dinner party when someone took their first bite and their expression shifted into that quiet appreciation you can't fake, and they said it was the kind of salad they'd make again because it somehow felt both simple and special. That's when I realized this dish does something most salads don't—it treats you like you made something worth the effort.

The Vinaigrette Is Everything

The magic of this salad lives in that Dijon-based vinaigrette, and I learned this the hard way by once trying to shortcut it with bottled dressing that tasted like nothing and ruined an otherwise perfect bowl. The mustard acts as an emulsifier, holding the oil and vinegar in a loose partnership, and the garlic adds enough personality that you taste it as complexity rather than aggression. When the vinaigrette coats warm lentils, something happens—they absorb it differently than cold vegetables would, and they taste more like themselves, not less.

Making This Your Own

This salad is forgiving enough to adapt to what you have or what appeals to you on any given day, and I've seen people add roasted chickpeas instead of eggs, or swap broccolini for green beans or roasted broccoli when that's what they had. The base of lentils, vinaigrette, and fresh herbs is solid enough that you can build outward without losing what makes it work. Some people add shallots instead of red onion, or finish with a drizzle of aged balsamic, and honestly none of those changes broke it for me.

Serving and Storage Wisdom

This salad improves with a few hours of sitting because the flavors settle and deepen, so it's actually better made a few hours ahead than right before you eat it, which is not true of most salads and feels almost rebellious. You can keep the components separate and assemble just before serving if you prefer, or combine everything and let it hang out in the refrigerator until you're ready to add the eggs and cheese. If you're planning to serve this at room temperature, pull it from the fridge about 15 minutes before eating so the flavors aren't muted by the cold.

• Soft-cooked eggs are best eaten the same day you make them, so cook them just before you want to eat rather than planning ahead for those.
• The salad itself keeps for 3 days refrigerated, though the broccolini will gradually lose some of its snap.
• If you're doubling this for a crowd, just multiply everything except maybe go easy on doubling the garlic unless you really want that punch.

Save

This is the kind of salad that has quietly become part of my regular rotation because it delivers exactly what I'm looking for—something substantial enough to be a real meal but light enough that you don't feel weighed down afterward. Make it once and you'll understand why my friend showed up at my door with such enthusiasm.

Recipe FAQs

→ What makes French lentils different from regular lentils?

French green lentils (lentilles du Puy) hold their shape better during cooking compared to red or brown varieties. They have a peppery flavor and firm texture that makes them ideal for salads.

→ Can I make the components ahead?

Yes! Cook the lentils and blanch the broccolini up to 2 days in advance. Store them separately in the refrigerator. The vinaigrette can be prepared 3-4 days ahead. Soft-cook the eggs just before serving for best results.

→ How do I get perfectly jammy eggs?

Simmer large eggs for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This stops the cooking process and yields whites that are set with yolks that remain perfectly creamy and jammy in the center.

→ What can I substitute for broccolini?

Regular broccoli florets blanched for an extra minute work well. Alternatively, try asparagus cut into 2-inch pieces, or swap in roasted Brussels sprouts halves during colder months.

→ Is this dish served warm or cold?

It's delicious served warm, at room temperature, or chilled from the refrigerator. The lentils absorb the vinaigrette beautifully as they sit, making this an excellent choice for meal prep or picnics.