French Lentil Salad With Broccolini Eggs (Print page)

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

# What You Need:

→ 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 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon 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 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 with vinaigrette. Toss gently to combine and coat with dressing.
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 Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, which means you can actually make it on a weeknight without stress.
  • The lentils stay firm and don't turn to mush, so there's real texture throughout, and honestly that matters more than people admit.
  • One salad genuinely satisfies as a complete meal because the protein and nutrients actually add up, not like some salads that leave you hunting the fridge an hour later.
02 -
  • The 7-minute egg timing is crucial—go to 8 minutes and the yolk starts setting, go to 6 and it's almost runny, so actually set a timer and don't guess because precision here is what separates jammy from disappointing.
  • Don't toss the warm lentils with the vinaigrette immediately if you're making this ahead, because they'll absorb all the dressing and the salad will taste dry by the time you eat it—wait until just before serving if you're preparing anything in advance.
03 -
  • Pair this with a crisp white wine like Sauvignon Blanc or a dry rosé, and suddenly you're not just eating a salad—you're having the kind of lunch that feels intentional and leisurely.
  • If the lentils are done cooking before the broccolini is blanched, drain them and drizzle with a little olive oil so they don't dry out or stick together while you finish the rest.
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