French Lentil Salad With Broccolini

There's something about a bowl of warm lentils that makes you feel like you've got your life together, even on days when you absolutely don't. I stumbled onto this salad on a Tuesday afternoon when my fridge was practically echoing and I needed something that could go from stovetop to table without fussing. The French lentils held their shape, the eggs came out with that perfect jammy center, and suddenly I had a meal that felt both effortless and deeply satisfying.

I made this for a friend who'd been dealing with a rough week, and watching her crack into that soft-boiled egg and see the golden yolk spill across the plate—that moment felt like a small kindness that actually mattered. She came back the next week asking how I'd made it, and I realized that's when food stops being just fuel and becomes something you want to share.

Ingredients

• French green lentils (lentilles du Puy): These little gems don't fall apart like brown lentils do, and they have this slightly peppery, earthy flavor that makes the whole salad taste more interesting without trying.
• Broccolini: It's like broccoli's more delicate cousin—blanching it for just a couple minutes keeps it bright green and snappy rather than mushy.
• Soft-cooked eggs: Seven minutes is the sweet spot for that runny yolk and just-set whites, but set a timer because four minutes more and you've got hard-boiled eggs instead.
• Red onion: Thinly sliced raw onion adds a sharp bite that cuts through the richness of the egg yolk and grounds the whole bowl.
• Fresh flat-leaf parsley: Don't skip this—it brightens everything up and makes the salad taste alive rather than just nutritious.
• Extra-virgin olive oil: This is where the vinaigrette gets its body, so don't use cooking oil here or you'll lose half the flavor.
• Red wine vinegar: One tablespoon might seem small, but it's enough to make you taste it without making the salad feel acidic or aggressive.
• Dijon mustard: A teaspoon acts as an emulsifier and adds a subtle sharpness that makes the whole dressing more complex.

Instructions

Start the lentils:

Rinse them quickly, then pour them into a saucepan with the bay leaf and water. Let them come to a rolling boil, then turn the heat down to medium-low so they simmer gently without exploding into a mushy mess. You want them tender but still holding their shape, which usually takes about 20 to 25 minutes.

Blanch the broccolini:

While the lentils are going, get a pot of salted water boiling—it should taste like the sea. Drop the broccolini in and watch it turn from dull green to vibrant in just a couple minutes, then fish it out and plunge it into cold water to lock in that brightness.

Soft-cook the eggs:

Bring water to a boil in a small saucepan, gently lower the eggs in, and set a timer for exactly seven minutes. When time's up, move them directly to an ice bath for a couple minutes—this stops the cooking and makes peeling easier, though they'll still be a little delicate.

Make the vinaigrette:

Whisk the olive oil, red wine vinegar, mustard, minced garlic, salt, and pepper together in a large bowl. Taste it on a piece of parsley or your finger—it should be tangy but balanced, not puckering.

Bring it together:

Drain the warm lentils, add them to the bowl with the vinaigrette along with the broccolini, red onion, and parsley. Toss everything gently so the lentils soak up all that flavor while they're still warm.

Plate and finish:

Divide the salad among your plates, top each one with a halved soft-cooked egg, scatter goat cheese over if you're using it, and crack fresh pepper on top. Serve it warm or let it cool to room temperature—both work beautifully.

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There's a specific moment when you're eating this salad where everything tastes like it belongs together—the earthiness of the lentils, the gentle bitterness of the broccolini, the salt and tang of the dressing, and then you hit that warm yolk and suddenly it all makes sense. That's when you know you've made something worth making again.

Why This Salad Works as a Main Course

Most salads feel like a warm-up act to the real food, but this one is the headliner. The lentils bring serious protein and substance, the eggs add richness, and the vegetables keep it from feeling heavy. You're not looking for dessert an hour later because you actually feel satisfied, which is maybe the highest compliment a salad can get.

Temperature and Timing

I've served this warm, at room temperature, and straight from the fridge, and it genuinely works all three ways. Warm is the most seductive version because the lentils absorb the dressing better and the egg yolk is still glossy, but I've also found myself eating the leftovers cold the next day with a cup of coffee and being perfectly happy. The only thing that changes is the texture—cold, it's a bit more resilient; warm, it's silkier.

Room for Customization

This salad is forgiving in the best way. If you don't have broccolini, use regular broccoli or swap it for green beans blanched the same way. If you want to make it vegan, the eggs are easy to skip—roasted walnuts or crispy chickpeas give you that textural contrast and protein boost you'd otherwise get. The goat cheese is optional, but if you use it, crumble it while the salad is still slightly warm so it softens just a little into the greens.

• Red cabbage or thinly shaved fennel can stand in for the red onion if that's what you've got on hand.
• Swap the red wine vinegar for sherry vinegar or white wine vinegar depending on what lives in your cupboard.
• A squeeze of fresh lemon juice can replace or join the vinegar for a brighter, less wine-forward finish.

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Make this when you want to feel both nourished and a little fancy, without any of the stress. It's the kind of meal that makes you grateful for a well-stocked pantry and a few minutes at the stove.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, the lentils and vinaigrette can be prepared up to 2 days in advance. Store them separately in the refrigerator and toss when ready to serve. Soft-cooked eggs are best made fresh, but you can soft-boil them ahead and store unpeeled in the fridge for up to 24 hours.

→ What can I substitute for broccolini?

Broccoli florets, asparagus spears, or green beans work well as alternatives. Blanch them for 2-3 minutes until crisp-tender, just like the broccolini. Roasted Brussels sprouts or haricots verts also make excellent seasonal substitutions.

→ How do I get perfectly soft-cooked eggs?

Bring water to a gentle boil, lower cold eggs in carefully, and simmer for exactly 7 minutes. Immediately transfer to an ice bath for 2 minutes to stop cooking. This yields jammy yolks with set whites. For slightly runnier yolks, reduce to 6 minutes; for firmer, increase to 8 minutes.

→ Is this dish suitable for meal prep?

Absolutely. The lentil and vegetable base keeps beautifully for 3-4 days when stored in an airtight container. Add fresh vinaigrette and eggs just before serving. The flavors actually develop and improve overnight, making it an ideal make-ahead option for busy weeks.

→ Can I use other types of lentils?

French green lentils (lentilles du Puy) hold their shape best, but black beluga lentils also work well. Red or yellow lentils tend to become mushy and aren't recommended for this dish. If substituting, adjust cooking time as needed since different lentil varieties cook at different rates.