French Lentil Salad With Broccolini (Printer Version)

Tender French lentils paired with crisp broccolini and jammy eggs in a zesty Dijon vinaigrette for a satisfying, protein-packed meal.

# What You'll 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 Prepare:

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 tender. Drain and discard bay leaf.
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, minced garlic, salt, and pepper until emulsified.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl with vinaigrette. Toss gently to combine and coat evenly.
06 - Divide salad among serving plates. Halve the soft-cooked eggs and place on top. Sprinkle with goat cheese or feta if using, and finish with cracked pepper. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time on it than you did.
  • The warm lentils soak up the vinaigrette while the runny egg yolk becomes its own little sauce that ties everything together.
  • You can eat it warm, at room temperature, or even the next day cold—it's genuinely forgiving that way.
02 -
  • French lentils really do hold their shape better than other varieties—once you cook with them, you'll understand why they're worth seeking out.
  • Blanching the broccolini separately before adding it to the salad keeps it from absorbing all the vinaigrette and turning sad and soggy.
  • Don't skip the ice bath for the eggs if you want them to peel cleanly and have that perfect creamy center.
03 -
  • Taste the vinaigrette before you add the lentils—it's easier to adjust seasoning in the bowl than after everything's mixed together.
  • If your lentils are done cooking but the eggs and broccolini aren't ready yet, dress the warm lentils anyway so they can start absorbing flavor while you finish the other components.
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