French Lentil Salad Broccolini Eggs (Printable View)

Tender French lentils, crisp broccolini, and jammy eggs in Dijon vinaigrette.

# What You Need:

→ Lentils and Vegetables

01 - 1 cup French green lentils, 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

# How To Make It:

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 to 25 minutes until lentils are just tender. Drain and discard bay leaf, then set aside.
02 - While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2 to 3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process.
03 - Bring water to a boil in a small saucepan. Gently lower eggs into the water and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.
04 - In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced 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 all ingredients evenly.
06 - Divide salad among plates. Halve the soft-cooked eggs and place on top of each portion. Sprinkle with goat cheese or feta if desired. Finish with freshly cracked black pepper and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, making it perfect for weeknight dinners that don't feel rushed or boring.
  • The warm lentils paired with a runny egg yolk create this naturally creamy sauce that needs nothing more than a good vinaigrette.
  • It tastes just as good the next day, and honestly gets better as the flavors settle into the salad overnight.
02 -
  • Soft-cooked eggs are forgiving up to a point, but seven minutes is the sweet spot—any longer and that jammy yolk starts to set, which is not the goal.
  • Toss the salad while the lentils are still warm so they absorb the vinaigrette and become flavorful, rather than just tasting like plain cooked lentils.
03 -
  • If your lentils are older or from a new bag, they might cook faster than expected, so start checking them around eighteen minutes rather than waiting the full twenty-five.
  • A tiny minced garlic clove is all you need in the vinaigrette—too much and it gets aggressive and drowns out everything else.
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