Save to Pinterest There's something quietly satisfying about a salad that doesn't apologize for being a meal. I discovered this French lentil salad on a Tuesday afternoon when I was tired of the usual lunch routine and wanted something that felt both elegant and genuinely nourishing. The combination of earthy lentils, bright broccolini, and those jammy eggs came together almost by accident, but now it's become the dish I crave when I need to feel grounded and fed.
I made this for a friend who was skeptical about vegetarian salads, and watching her crack into that egg and let the yolk coat the lentils was worth every minute of prep. She came back asking for the recipe the following week, which tells you something about how this quiet little salad wins people over.
Ingredients
- French green lentils (lentilles du Puy), 1 cup rinsed: These tiny gems hold their shape beautifully during cooking, unlike brown lentils which can turn to mush if you blink too long.
- Bay leaf, 1: Just one leaf adds a whisper of aromatics that makes people ask what your secret is.
- Broccolini, 8 oz trimmed and halved: This is milder and more delicate than regular broccoli, which is exactly why it belongs in a salad instead of feeling like an obligation.
- Red onion, 1 small thinly sliced: The thin slices soften slightly from the warm lentils and vinaigrette without becoming entirely meek.
- Fresh flat-leaf parsley, 1 cup roughly chopped: Use the leaves and tender stems, and don't skip this because parsley is what makes the whole thing sing.
- Large eggs, 4: Room temperature eggs will cook more evenly and give you that perfect jammy center you're after.
- Extra-virgin olive oil, 3 tbsp: This is worth spending a bit more on because it makes the entire vinaigrette taste like you knew what you were doing.
- Red wine vinegar, 1 tbsp: It's bright without being harsh, which is the whole personality of this salad.
- Dijon mustard, 1 tsp: This emulsifies the dressing and adds a subtle sharpness that brings everything into focus.
- Garlic clove, 1 small minced: Don't use a press; mincing by hand lets you control how fine it becomes and avoid that acrid burnt taste.
- Sea salt, 1/2 tsp and freshly ground black pepper, 1/4 tsp: Season the dressing generously because the warm lentils will dull some of the flavor.
- Goat cheese or feta, 1/4 cup crumbled optional: If you use it, skip additional salt in the dressing and taste as you go.
Instructions
- Simmer the lentils gently:
- Combine lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil, then reduce the heat so they're just barely bubbling. Let them cook uncovered for 20 to 25 minutes until they're tender but still hold their shape when you stir them. Drain them well and discard the bay leaf, then set aside.
- Blanch the broccolini until bright:
- While the lentils simmer, bring a separate pot of generously salted water to a boil and add the broccolini, watching it turn a vivid green after just 2 to 3 minutes. Immediately drain and shock it under cold running water to stop the cooking so it stays crisp-tender and doesn't turn mushy.
- Soft-cook the eggs to jammy perfection:
- Bring water to a boil in a small saucepan, then gently lower in the room-temperature eggs and simmer for exactly 7 minutes. Transfer them straight to an ice bath for 2 minutes to stop the cooking, then peel them carefully under cool running water, and you'll have that perfect golden, runny center.
- Whisk the vinaigrette until emulsified:
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until it comes together into a cohesive, silky dressing. Taste it and adjust the seasoning because this is where you're setting the tone for the entire salad.
- Toss everything while warm:
- Add the still-warm lentils to the bowl with the vinaigrette, then add the broccolini, sliced red onion, and chopped parsley and toss gently so everything gets coated without breaking apart the lentils. The warmth helps the vinaigrette soften the raw onion slightly while keeping everything bright and fresh.
- Plate and finish with the eggs:
- Divide the salad among plates and halve each soft-cooked egg, placing them on top so the yolk can start to break into the warm lentils. Sprinkle with crumbled cheese if you're using it and finish with a generous crack of black pepper and maybe a touch more salt.
Save to Pinterest There was an evening when I made this for myself after a long day, and I ate it standing at the kitchen counter with my eyes closed, listening to the rain outside. That's when I knew it had crossed over from being just a recipe into being comfort food that happens to be good for you.
Why This Salad Actually Works as a Main Course
Most salads feel like an apology, like the kitchen is saying "I couldn't quite commit to a real dinner." This one doesn't have that problem because the lentils bring serious protein and substance, the egg yolk becomes a luxurious sauce, and the broccolini adds enough texture that you never feel like you're eating rabbit food. The whole thing is substantial enough that you won't be hunting through your pantry two hours later.
The Secret of Soft-Cooked Eggs
I used to cook eggs at random times and hope for the best, which resulted in a lot of rubbery eggs and disappointed faces. Then I learned that starting with room-temperature eggs, using boiling water, and timing it precisely changed everything. The yolk stays silky and golden instead of that chalky gray-green ring that happens when you overcook them, and honestly, that runny center is what makes this entire salad taste expensive.
Variations and What Tastes Good with This
This salad is flexible enough that it won't judge you for improvising. I've added roasted chickpeas when I was out of eggs, swapped the broccolini for tender green beans, and even added a handful of pomegranate seeds when I wanted something with more brightness. It pairs beautifully with a crisp Sauvignon Blanc or a dry rosé if you're making this for guests, and it's equally happy served warm right after cooking or at room temperature hours later.
- For a vegan version, skip the eggs entirely and add roasted walnuts or extra chickpeas for crunch and protein.
- If you can't find broccolini, use regular broccoli florets or tender asparagus in the same 2 to 3 minute blanch time.
- Make it ahead by cooking the lentils and broccolini the night before, then assemble with fresh herbs and the warm egg on the day you're eating it.
Save to Pinterest This is the kind of salad that teaches you something about cooking every time you make it, whether it's about the way warmth transforms raw vegetables or how one perfect egg can make the whole plate feel intentional. Make it once and it becomes the recipe you come back to when you want to feel taken care of.
Recipe FAQs
- → What type of lentils work best?
French green lentils (lentilles du Puy) hold their shape beautifully after cooking. They have a peppery flavor that complements the broccolini and eggs perfectly.
- → Can I make this ahead?
The lentil and vegetable mixture can be prepared up to a day in advance. Cook the eggs fresh and assemble just before serving for the best texture and presentation.
- → How do I get perfect soft-cooked eggs?
Simmer eggs for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This yields jammy yolks with set whites. Timing is key for consistent results.
- → What substitutions can I make?
For a vegan version, omit eggs and cheese, adding roasted walnuts or chickpeas for protein. Regular broccoli can replace broccolini, though cooking time may need slight adjustment.
- → What should I serve with this?
Enjoy as a standalone light meal or pair with crusty bread. A crisp Sauvignon Blanc or dry rosé complements the flavors beautifully. Great for brunch or lunch.
- → How long will leftovers keep?
Store components separately in the refrigerator for up to 3 days. The lentil base keeps well, but add freshly cooked eggs when reheating or serving leftovers.