Save It I used to think lentils were just filler food until a tiny bistro in Lyon proved me wrong with a plate that looked simple but tasted like someone had bottled springtime. The soft egg yolk spilled into every crevice, turning the vinaigrette into something almost creamy. I scribbled notes on a napkin between bites, determined to recreate it at home. That napkin is still tucked inside my favorite cookbook, stained with olive oil and ambition.
The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I laughed because I had nearly burned the lentils while distracted by a phone call, and the eggs were slightly overcooked. But the Dijon vinaigrette saved everything, pulling the whole dish together with its sharp, mustardy bite. Now I make it whenever I want to look like I tried harder than I actually did.
Ingredients
- French green lentils: These hold their shape beautifully unlike regular brown lentils that turn mushy, and their peppery flavor is worth seeking out at any decent grocery store.
- Bay leaf: It adds a subtle herbal backbone to the lentils as they simmer, dont skip it even though it seems small.
- Broccolini: The tender stems and florets both get perfectly crisp-tender in just a few minutes, and they soak up vinaigrette better than regular broccoli.
- Red onion: Thinly sliced raw onion adds a sharp bite that mellows slightly when tossed with warm lentils.
- Flat-leaf parsley: This isnt just garnish, it brings freshness and a slight peppery note that makes the whole salad feel alive.
- Large eggs: You want them soft-cooked so the yolks are jammy and rich, turning into a sauce when you cut into them.
- Extra-virgin olive oil: Use something fruity and good quality since it stars in the vinaigrette.
- Red wine vinegar: Its tangy sharpness balances the richness of the egg and oil without overpowering the lentils.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle heat that ties everything together.
- Garlic clove: Minced finely so it disperses evenly, adding just enough punch without being aggressive.
- Goat cheese or feta: Optional but wonderful, it adds creamy tang that plays beautifully with the mustard vinaigrette.
Instructions
- Simmer the Lentils:
- Combine lentils, bay leaf, and water in a medium saucepan, bringing it to a boil before reducing to a gentle simmer for 20 to 25 minutes. You want them tender but still holding their shape, not mushy or falling apart.
- Blanch the Broccolini:
- Drop the trimmed broccolini into boiling salted water for 2 to 3 minutes until bright green and just tender. Plunge it immediately into cold water to stop the cooking and lock in that vibrant color.
- Soft-Cook the Eggs:
- Lower eggs gently into boiling water and simmer for exactly 7 minutes for jammy yolks. Transfer them to an ice bath for 2 minutes, then peel carefully under running water to avoid tearing the whites.
- Whisk the Vinaigrette:
- In a large bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified and slightly thickened. Taste it and adjust the seasoning now, before adding anything else.
- Toss Everything Together:
- Add the warm lentils, broccolini, red onion, and parsley to the vinaigrette, tossing gently so everything gets coated. The warmth of the lentils helps the flavors meld together beautifully.
- Plate and Finish:
- Divide the salad among four plates, halve the eggs and nestle them on top, then sprinkle with cheese if using. Finish with a generous crack of black pepper and serve while still warm or at room temperature.
Save It One Sunday morning, I made this for brunch and watched my friend who claims to hate salads go back for seconds. She admitted it was the egg that won her over, the way the yolk made everything feel indulgent instead of virtuous. That moment reminded me that good food doesnt need to choose between healthy and satisfying.
Make It Your Own
If youre feeding vegans, skip the eggs and cheese and toss in roasted chickpeas or toasted walnuts for crunch and protein. I have also added crumbled bacon when I wanted something more substantial, and it turned the salad into a full meal that satisfied even the pickiest eaters. You could swap arugula for the parsley if you want more peppery bite, or throw in some halved cherry tomatoes when theyre in season.
Storing and Serving Tips
This salad actually improves after sitting for an hour, giving the lentils time to soak up all the vinaigrette flavors. Store components separately if making ahead, the dressed lentils and broccolini keep for two days, but cook the eggs fresh. Bring everything to room temperature before serving, cold lentils lose their charm and the vinaigrette gets sluggish.
Pairing and Serving Suggestions
This works as a light main course for lunch or a hearty side next to roasted chicken or grilled fish. I love serving it on a big platter for gatherings, letting people help themselves and add extra cheese or pepper as they like. A crisp Sauvignon Blanc or dry rosé cuts through the richness perfectly, though sparkling water with lemon works just as well.
- Add a handful of toasted hazelnuts for extra crunch and a nutty depth.
- Drizzle a little extra olive oil over the top just before serving for a glossy finish.
- Serve with crusty bread to soak up every last bit of vinaigrette and yolk.
Save It This salad has become my answer to what do I make when I want to feel good without spending all day in the kitchen. It is proof that simple ingredients, when treated with a little care, can turn into something you will crave again and again.
Common Questions About Recipes
- → How do I achieve the perfect soft-cooked egg?
Bring water to a boil, gently lower eggs into the pot, and simmer for exactly 7 minutes. Transfer immediately to an ice bath for 2 minutes to stop the cooking process. This timing produces a creamy, jammy yolk with set whites.
- → Can I make this ahead of time?
Yes, you can prepare the lentils, broccolini, and vinaigrette up to 2 days in advance. Combine them just before serving and add the eggs last to maintain their texture. Serve at room temperature or gently reheat the lentils if preferred.
- → What are French green lentils, and can I substitute them?
French green lentils (lentilles du Puy) are firmer and have a peppery flavor that holds shape during cooking. Regular green or brown lentils work as substitutes, though they may become softer. Avoid red lentils as they break down too quickly.
- → How do I make this dish vegan?
Omit the eggs and cheese, then add roasted walnuts, toasted chickpeas, or crispy baked tofu for protein and texture. Alternatively, use cashew cream as a creamy topping. The vinaigrette is naturally vegan-friendly.
- → What wine pairs well with this salad?
Crisp white wines such as Sauvignon Blanc or dry rosé complement the tangy vinaigrette and earthy lentils beautifully. The acidity in these wines balances the richness of the egg yolks and goat cheese.
- → Can I prepare the vinaigrette in advance?
Yes, make the vinaigrette up to 3 days ahead and store it in a sealed jar in the refrigerator. Shake well before using. You can also whisk it fresh just before tossing for maximum flavor and emulsion.