Save to Pinterest Experience a sophisticated blend of textures and flavors with this French Lentil Salad With Broccolini and Soft-Cooked Eggs. This hearty, nutrient-rich dish combines the earthy depth of tender French lentils with the vibrant crunch of blanched broccolini. Topped with jammy, soft-cooked eggs and a sharp Dijon vinaigrette, it is a meal that feels both rustic and refined.
Save to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
The key to this salad lies in the French green lentils, also known as lentilles du Puy. Unlike other varieties, they hold their shape perfectly after cooking, providing a pleasant bite that stands up to the tangy dressing and tender vegetables.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Lentils and Vegetables: 1 cup (200 g) French green lentils (lentilles du Puy), rinsed; 1 bay leaf; 8 oz (225 g) broccolini, trimmed and halved; 1 small red onion, thinly sliced; 1 cup (30 g) fresh flat-leaf parsley, roughly chopped.
- Eggs: 4 large eggs.
- Vinaigrette: 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 small garlic clove, minced; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper.
- To Finish: 1/4 cup (30 g) crumbled goat cheese or feta (optional); Freshly cracked black pepper, to taste.
Instructions
- 1. Cook the Lentils
- Combine lentils, bay leaf, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain, discard bay leaf, and set aside.
- 2. Blanch the Broccolini
- 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.
- 3. Prepare Soft-Cooked Eggs
- 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.
- 4. Mix the Vinaigrette
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- 5. Combine the Salad
- Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
- 6. Plate 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.
Zusatztipps für die Zubereitung
To ensure your eggs have the perfect "jammy" consistency, ensure you use a timer the moment they hit the boiling water and move them immediately to an ice bath. For the lentils, avoid overcooking; they should be tender but not mushy.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For a vegan version, omit the eggs and cheese; add roasted walnuts or chickpeas for extra protein and crunch. You can also substitute the broccolini with asparagus or green beans depending on the season.
Serviervorschläge
This salad works excellently as a light main course or a hearty side dish. For the best experience, pair it with a crisp Sauvignon Blanc or a dry rosé to complement the acidity of the Dijon vinaigrette.
Save to Pinterest Whether served for a quiet lunch or as part of a festive spread, this French Lentil Salad brings a touch of elegance and wholesome nutrition to your table.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this salad keeps beautifully for up to 3 days in the refrigerator. Store the lentils and vegetables separately from the vinaigrette, and cook the eggs fresh when serving.
- → What can I substitute for broccolini?
You can use regular broccoli florets, asparagus spears, or blanched green beans. Adjust the blanching time to 2-4 minutes depending on the vegetable you choose.
- → How do I get perfectly jammy eggs?
Simmer large eggs for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This yields a set white with a golden, creamy yolk.
- → Is this gluten-free?
Yes, this dish is naturally gluten-free. Always verify your ingredients, especially Dijon mustard and any cheese additions, to confirm they meet your dietary needs.
- → Can I make it vegan?
Simply omit the eggs and cheese. Add roasted walnuts, chickpeas, or avocado slices for extra protein and richness to maintain a satisfying texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or dry rosé complements the tangy vinaigrette and earthy lentils beautifully. The wine's acidity balances the rich egg yolks.
