Save to Pinterest The first time I served this salad, my friend Sarah actually stopped mid conversation to ask what was in it. Theres something about the way earthy lentils meet bright broccolini and those golden jammy eggs that makes people pause. I had discovered French green lentils at a tiny market in Provence, where the shopkeeper insisted they held their shape better than any other variety. She was right, and this salad became my go to for unexpected guests or lazy Sunday lunches when I want something that feels special without hours of work.
Last spring, I made this for a picnic by the river. The sun was dappling through the trees, and we ate straight from the bowl with good bread and cold white wine. Something about the fresh parsley and tangy vinaigrette just sings when the weather turns warm. Now whenever broccolini appears at the farmers market, I know exactly what Im making for dinner that night.
Ingredients
- 1 cup French green lentils: These small peppery lentils keep their texture beautifully, unlike larger varieties that turn to mush
- 1 bay leaf: A subtle aromatic that infuses the lentils as they simmer, adding depth without overpowering
- 8 oz broccolini: More delicate than regular broccoli with a pleasant slight bitterness that balances the rich eggs
- 1 small red onion: Thinly sliced raw for a sharp contrast that cuts through the creamy yolks
- 1 cup fresh flat-leaf parsley: Roughly chopped for brightness and fresh herbal notes throughout
- 4 large eggs: Cooked for exactly 7 minutes for that perfect jammy consistency
- 3 tbsp extra virgin olive oil: The foundation of a good vinaigrette, so use something you really like
- 1 tbsp red wine vinegar: Provides the right amount of acid to wake up all the flavors
- 1 tsp Dijon mustard: Emulsifies the dressing and adds essential sharpness
- 1 small garlic clove: Minced finely so it disperses evenly through the dressing
- 1/2 tsp sea salt: Enhances the lentils natural earthiness
- 1/4 tsp freshly ground black pepper: Adds a gentle heat that lingers
- 1/4 cup crumbled goat cheese or feta: Optional but creates lovely salty pockets throughout the salad
Instructions
- Cook the lentils:
- 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 just tender. Drain well and discard the bay leaf.
- Blanch the broccolini:
- 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 cooking.
- Soft cook the eggs:
- Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for exactly 7 minutes. Transfer to an ice bath for 2 minutes, then peel carefully.
- Whisk together the vinaigrette:
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
- Combine everything:
- Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat thoroughly with vinaigrette.
- Assemble and serve:
- 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.
Save to Pinterest This salad has become my secret weapon for potlucks because it travels beautifully and actually improves as the flavors meld. Last summer, my sister requested it for her birthday lunch, and watching everyone go back for seconds made me realize some recipes just have that certain magic.
Making It Ahead
You can cook the lentils and blanch the broccolini up to two days in advance. Store them separately in the refrigerator, then bring to room temperature before tossing with the vinaigrette. The eggs are best cooked the same day you plan to serve.
Vinaigrette Variations
Sometimes I swap in sherry vinegar for a nuttier note or add a teaspoon of honey if the onions are particularly sharp. A pinch of smoked paprika in the dressing creates a lovely subtle warmth that plays beautifully against the cool broccolini.
Serving Suggestions
This salad stands alone beautifully but pairs wonderfully with a crusty baguette for soaking up those runny yolks. I also love it alongside roasted salmon or chicken for a more substantial dinner.
- Try adding toasted walnuts for extra crunch and protein
- A dollop of harissa paste mixed into the vinaigrette adds lovely heat
- Arugula or spinach can stretch this to serve more people
Save to Pinterest There is something deeply satisfying about a salad that feels substantial and light at the same time. This one has earned its permanent place in my regular rotation.
Recipe FAQs
- → What makes French lentils different from regular lentils?
French green lentils (lentilles du Puy) hold their shape better during cooking and have a slightly peppery flavor compared to other varieties. Their firm texture makes them ideal for salads where you want distinct, tender lentils rather than mushy ones.
- → Can I prepare the components ahead of time?
Yes, you can cook the lentils and blanch the broccolini up to 2 days in advance. Store them separately in the refrigerator. The vinaigrette can be made 3-4 days ahead. Soft-cooked eggs are best prepared just before serving, though you can hard-boil them ahead if preferred.
- → How do I get perfect soft-cooked eggs?
Simmer eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This stops the cooking process and ensures a set white with a runny, jammy yolk. Peel carefully while still slightly warm for the cleanest results.
- → What can I substitute for broccolini?
You can use regular broccoli florets blanched for 3-4 minutes, or try roasted asparagus, haricots verts, or even blanched green beans. The key is maintaining a crisp-tender texture that contrasts well with the soft lentils and eggs.
- → Is this suitable for meal prep?
Absolutely. Store the dressed lentil mixture separately from the eggs and cheese. Reheat lentils slightly or serve at room temperature. Add freshly peeled soft-cooked eggs or hard-boiled eggs when ready to eat for the best texture and flavor.
- → Can I make this vegan?
Simply omit the eggs and cheese. Add roasted walnuts, toasted pumpkin seeds, or chickpeas for extra protein and crunch. The lentils already provide 17g of protein per serving, making it satisfying without animal products.