French Lentil Salad With Broccolini and Eggs

Last spring, I found myself standing in a Parisian market on a gray Wednesday morning, watching a vendor arrange piles of French green lentils with the care of someone displaying jewels. She noticed my hesitation and handed me a handful to smell, explaining how these little gems hold their shape where others turn to mush. That afternoon, back in my borrowed kitchen, I assembled this salad almost by accident, tossing together what I had on hand, and discovered something that felt both elegant and effortless.

I made this for my sister on a quiet Sunday evening when she needed something nourishing after a long week. She arrived tired, skeptical about salad for dinner, and left with the plate practically licked clean, asking for the recipe before she'd even finished eating. That's when I knew this wasn't just lunch, it was the kind of simple generosity that matters.

Ingredients

• French green lentils (lentilles du Puy), 1 cup rinsed: These hold their firm texture and earthy flavor better than brown lentils, which is why they're worth hunting down at specialty stores or decent grocers.
• Bay leaf, 1: Don't skip this quiet flavor-builder; it adds a subtle backdrop that makes everything taste more intentional.
• Broccolini, 8 oz trimmed and halved: The thinner cousin of broccoli, it blanches quickly and stays tender without becoming mealy.
• Red onion, 1 small thinly sliced: Raw onion adds sharpness that cuts through the richness of the egg and cheese, so don't be tempted to cook it.
• Fresh flat-leaf parsley, 1 cup roughly chopped: This isn't garnish; it's a key ingredient that brightens the entire bowl with its peppery freshness.
• Large eggs, 4: These become the salad's anchor, their jammy yolks creating a natural sauce when broken into the greens.
• Extra-virgin olive oil, 3 tbsp: Good oil makes the vinaigrette, so use something you'd actually drizzle on bread.
• Red wine vinegar, 1 tbsp: The acidity is essential; don't substitute with balsamic unless you want something sweeter and murkier.
• Dijon mustard, 1 tsp: This emulsifies the dressing and adds a French sharpness that defines the whole character of this salad.
• Garlic clove, 1 small minced: One clove is enough; this isn't supposed to taste like garlic, but like garlic was a secret involved.
• Sea salt, 1/2 tsp and black pepper, 1/4 tsp for vinaigrette: Season the dressing first, then taste again after everything's combined, because lentils and cheese will add their own salt.
• Goat cheese or feta, 1/4 cup crumbled (optional but recommended): The tang completes the flavor equation and adds richness that keeps this from tasting like diet food.

Instructions

Start the lentils with intention:

Combine your rinsed lentils, bay leaf, and 4 cups of water in a medium saucepan and bring everything to a boil. Once it's rolling, reduce the heat and let it simmer gently for 20 to 25 minutes until the lentils are tender but still hold their shape when you stir them.

Blanch the broccolini until it's just right:

In a separate pot, bring salted water to a boil while the lentils cook. Add the broccolini and let it sit for just 2 to 3 minutes until it's bright green and crisp-tender, then drain and plunge it into cold water to stop the cooking immediately.

Soft-cook the eggs with precision:

Bring a small pot of water to a boil and gently lower in your eggs. Simmer for exactly 7 minutes, then transfer them immediately to an ice bath for about 2 minutes to stop them cooking further and make peeling easier.

Build the vinaigrette:

In your serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until it looks emulsified and tastes bright on your tongue.

Bring everything together while the lentils are warm:

Add the still-warm drained lentils to the vinaigrette along with the cooled broccolini, sliced red onion, and chopped parsley. Toss everything gently so the warm lentils soak up all those flavors while the vegetables stay intact.

Plate and crown with eggs:

Divide the salad among bowls or plates, halve your peeled soft-cooked eggs, and nestle them on top so everyone gets one with their first bite. Scatter goat cheese or feta across if you're using it, finish with fresh cracked pepper, and serve warm or at room temperature as you prefer.

Pinterest

There's a moment when you crack open a soft-cooked egg over warm lentils and watch that golden yolk start to bleed into everything, creating its own silky sauce. That's when you realize this salad has moved beyond nutritious into something almost luxurious, which is perhaps the best secret about eating well.

Why Warm Matters

Serving this salad warm or at room temperature isn't just an option; it's the whole point. The warm lentils absorb the vinaigrette differently than cold ones would, becoming more forgiving and rich rather than tight and bland. I learned this by making the mistake of chilling the salad ahead of time, then reheating it and discovering the flavors had somehow gotten lost in translation. Temperature matters more than most recipes admit.

On Substitutions and Variations

This salad has built-in flexibility without losing its soul. If eggs aren't your thing, roasted walnuts or chickpeas add the texture and protein you need, though you'll lose that luxurious yolk factor. I've also swapped the broccolini for thin asparagus in spring or roasted Brussels sprouts in winter, and each version feels seasonal and right. The vinaigrette stays constant because it's the backbone holding everything together.

Building Flavor Through Layering

What makes this salad interesting is that no single ingredient overwhelms; instead, they create a conversation. The earthy lentils talk to the bright vinegar, the broccolini brings textural contrast, the onion adds sharpness, and the cheese adds richness that rounds everything out. This is what French cooking has always understood: restraint and balance create something more memorable than loudness ever could.

• Make the vinaigrette first so the flavors have time to marry while you finish cooking.
• Taste the salad before plating and adjust the salt or vinegar; every stovetop behaves differently.
• Serve this with crusty bread and a glass of cool wine, because some meals deserve that kind of attention.

Pinterest

This salad has become the recipe I make when I want to feed people something that nourishes them without fuss, something that tastes expensive but requires only an hour and genuine ingredients. It's the kind of meal that proves simple food, made with attention, is enough.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. The flavors actually improve after a few hours in the refrigerator. Store the components separately and combine just before serving, adding the eggs fresh.

→ What makes French lentils different from regular lentils?

French green lentils (lentilles du Puy) hold their shape better during cooking and have a peppery flavor profile. They're smaller and firmer than common brown or red lentils, making them ideal for salads.

→ How do I get perfectly soft-cooked eggs?

Simmer eggs in boiling water for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This creates a set white with a jammy, golden yolk that's perfect for coating the salad when broken.

→ What can I substitute for broccolini?

Regular broccoli florets, asparagus spears, or green beans work well as substitutes. Blanch them just until tender-crisp to maintain texture in the salad.

→ Is this suitable for a gluten-free diet?

Yes, this dish is naturally gluten-free as written. Always check your lentils and any cheese additions to ensure they haven't been processed with gluten-containing ingredients.

→ How long will leftovers keep in the refrigerator?

Store in an airtight container for up to 4 days. For best results, keep the eggs separate and add fresh when serving. The lentils and vegetables marinate beautifully over time.