Save The first time I made this salad was on a Tuesday evening when I had nothing in my pantry but a bag of French lentils and some wilting broccolini. I wasn't expecting much, just throwing things together, but when that warm vinaigrette hit the lentils and the soft egg yolks melted into everything, I actually stopped chewing and stared at my plate. Sometimes the most humble ingredients surprise you like that.
I brought this to a friends potluck last spring, and people kept asking me what I put in it. The truth is not much, but the combination of warm spiced lentils against crisp broccolini creates this amazing texture play. My friend Sarah, who claims to hate lentils, went back for seconds and took the recipe home on a napkin.
Ingredients
- French green lentils: These hold their shape better than regular lentils and have this lovely peppery bite that stands up to the vinaigrette
- Broccolini: More delicate than regular broccoli with a subtle sweetness that balances the earthy lentils
- Soft cooked eggs: The runny yolks act like a creamy dressing that ties everything together
- Dijon vinaigrette: The sharpness cuts through the richness and makes the vegetables sing
Instructions
- Cook the lentils until just tender:
- Simmer them with a bay leaf until they are cooked through but still hold their shape, about 20 to 25 minutes
- Blanch the broccolini:
- Drop it into boiling salted water for just 2 to 3 minutes until it turns bright green, then shock it in cold water
- Prepare the soft eggs:
- Simmer them for exactly 7 minutes for that perfect jammy consistency, then transfer to an ice bath
- Whisk together the vinaigrette:
- Combine the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified
- Toss everything while still warm:
- Mix the lentils and vegetables with the vinaigrette so they absorb the flavors
- Assemble and serve:
- Top the salad with halved eggs and optional cheese, then finish with extra cracked pepper
Save My mother started making this for lunch during the week, and she told me she sometimes eats it straight from the bowl standing at the counter. There is something deeply satisfying about a meal that feels nourishing but not fussy, like it understands exactly what your body needs on a busy afternoon.
Make Ahead Magic
You can cook the lentils and blanch the broccolini up to two days ahead, but wait to add the vinaigrette until right before serving. I learned this the hard way when meal prepping for the week, and the textures turned mushy. Keep the components separate and you will thank yourself later.
Egg Timing Secrets
The 7 minute simmer is non negotiable for that ideal soft cooked texture. Any less and the whites are too jiggly, any more and you lose that gorgeous golden yolk that dresses the salad. I keep a timer nearby and start the ice bath before I even drop the eggs in the water.
Serving Suggestions
This salad works beautifully warm, at room temperature, or even chilled the next day for lunch. The flavors actually develop overnight as the lentils soak up more of the vinaigrette. I have served it alongside roasted chicken and also as a standalone vegetarian main, and it works both ways.
- Add crusty bread to soak up any extra vinaigrette
- Try it with a glass of crisp white wine for an easy dinner
- Top with toasted walnuts for extra crunch if you like
Save This salad has become my go to when I want something that feels special but does not require hours in the kitchen. Sometimes the simplest recipes are the ones that stay with you longest.
Kitchen Help
- → What makes French lentils different from regular lentils?
French green lentils (lentilles du Puy) hold their shape beautifully during cooking, developing a peppery, nutty flavor. Unlike red or yellow lentils that turn mushy, these remain firm and slightly toothy, making them ideal for salads and grain bowls.
- → How do I achieve perfectly jammy soft-cooked eggs?
Simmer large eggs in gently boiling water for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This stops the cooking process, leaving you with set whites and creamy, golden yolks that are liquid enough to coat the lentils.
- → Can I prepare this dish ahead of time?
The lentils and broccolini can be cooked up to 2 days in advance and stored separately. The vinaigrette keeps for a week in the refrigerator. However, cook the eggs fresh before serving, as reheating can overcook the yolks.
- → What vegetables can substitute for broccolini?
Try blanched asparagus spears, roasted Brussels sprouts halves, or sautéed kale ribbons. Each brings a different texture and flavor profile while maintaining the dish's nutritional value and vibrant appearance.
- → How do I make this vegan-friendly?
Simply omit the eggs and cheese, then add protein-rich alternatives like roasted walnuts, toasted pumpkin seeds, or chickpeas. The lentils already provide substantial protein and fiber, making this a complete plant-based meal.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc cuts through the rich egg yolks and complements the tangy vinaigrette. Alternatively, a dry rosé from Provence echoes the French origins of the lentils while matching the dish's vibrant flavors.