French Lentil Salad With Broccolini Eggs (Printable Version)

Tender French lentils, crisp broccolini, and jammy eggs with Dijon vinaigrette. Vegetarian, gluten-free, and ready in 45 minutes.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 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 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 until emulsified.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl with vinaigrette. Toss gently to combine and coat evenly.
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.

# Additional Tips::

01 -
  • The runny yolk acts like a built-in sauce that coats every lentil and broccolini piece with richness.
  • Its filling enough to be dinner but light enough that you wont feel weighed down afterward.
  • Everything can be prepped ahead and assembled at the last minute for weeknight ease.
  • The textures keep your fork interested, tender lentils, snappy greens, creamy eggs.
02 -
  • Overcooking the eggs by even a minute turns them from jammy to chalky, so set a timer and dont wander off.
  • Tossing the lentils while theyre still warm helps them absorb the vinaigrette instead of just sitting in it.
  • If your red onion is too sharp, soak the slices in cold water for 10 minutes to mellow them out.
03 -
  • Use a slotted spoon to lower eggs into boiling water so they dont crack from the drop.
  • Rinse lentils before cooking to remove any dust or debris that can make them taste muddy.
  • Mince the garlic finely or use a press so it distributes evenly without overpowering any single bite.
  • If the vinaigrette separates, whisk it again just before tossing with the salad to bring it back together.
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