French Lentil Salad With Broccolini and Eggs (Printable)

Tender French lentils meet crisp broccolini and jammy eggs in a tangy 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:

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

01 -
  • It comes together in under an hour yet tastes like you spent the afternoon in the kitchen.
  • The lentils stay firm and nutty, the eggs are perfectly jammy, and the vinaigrette does all the heavy lifting flavor-wise.
  • One bowl becomes an entire meal, no sides needed, though you'll want to serve it to people who appreciate good food.
02 -
  • Don't drain the lentils until they're actually tender; undercooked lentils will never soften no matter how much vinaigrette they sit in, and it's a mistake I made before I learned patience.
  • The ice bath for eggs isn't optional; it stops them from overcooking into that gray-green ring around the yolk, and the 2-minute timer is genuinely everything.
03 -
  • Buy French lentils from a store with actual turnover; old lentils take twice as long to cook and still end up grainy, so freshness genuinely matters here.
  • If you're cooking ahead, keep the components separate and dress only what you're serving; this way, nothing gets soggy and you can reheat the lentils without the vegetables turning mushy.
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