French Lentil Salad Broccolini Eggs

There's something about the moment you crack open a soft-boiled egg over warm lentils that feels like cooking has gone right. I discovered this salad on a Tuesday when my farmer's market haul included the most vibrant bunch of broccolini, and I needed something that could feed four people without fussing too much. The French lentils held their shape beautifully, the eggs came out perfectly jammy, and suddenly I had a dish that felt both elegant and completely unfussy.

I made this for a small dinner party last spring when someone mentioned they were tired of heavy meals, and I watched the whole table pause mid-conversation to appreciate those golden yolks running into the lentils. That's when I knew this recipe had staying power—it's the kind of dish that makes people slow down and actually taste what they're eating.

Ingredients

• French green lentils (lentilles du Puy): These little gems hold their shape better than brown lentils and have a peppery flavor that makes all the difference—don't skip the rinsing, as you'd be surprised how much grit hides in there.
• Broccolini: If you can't find it, regular broccoli works, but trim it into smaller florets so it cooks evenly and stays crisp-tender.
• Red onion: The raw slice adds a sharp bite that cuts through the richness of the egg and cheese beautifully.
• Fresh flat-leaf parsley: Rough chop it just before serving so it stays bright and doesn't bruise into something sad.
• Large eggs: Room temperature eggs cook more evenly than cold ones straight from the fridge.
• Extra-virgin olive oil: This is where quality matters, as it's tasted raw in the vinaigrette.
• Red wine vinegar: Sharp and assertive, it keeps the whole salad from tasting dull or one-note.
• Dijon mustard: An emulsifier that helps the vinaigrette coat every lentil, plus it adds a subtle heat.
• Goat cheese or feta: Optional but honestly worth it for that creamy, tangy counterpoint.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Start the lentils:

Rinse your lentils well under cold water, then combine with a bay leaf and four cups of water in a medium saucepan. Bring to a boil, then drop the heat and let them simmer gently for about twenty to twenty-five minutes until they're tender but still hold their shape—you're not making lentil mush here. Drain them well, discard the bay leaf, and set aside.

Blanch the broccolini:

While the lentils are cooking, get another pot of salted water boiling and add your broccolini, cooking for just two to three minutes until it turns a brilliant green and is still crisp when you bite it. Drain immediately and run it under cold water to stop the cooking, or it'll keep softening and lose that snappy texture.

Soft-cook the eggs:

Bring water to a gentle boil in a small saucepan and carefully lower in your room-temperature eggs. Let them simmer for exactly seven minutes—not six, not eight—then transfer them straight into an ice bath for a couple of minutes to stop the cooking. The yolk will be jammy and runny, which is exactly what you want here.

Make the vinaigrette:

In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until the vinaigrette tastes bright and balanced, with no single flavor overpowering the others. Taste it on a lentil if you're not sure—that's the real test.

Bring it all together:

Add your warm lentils, broccolini, thin-sliced red onion, and roughly chopped parsley to the bowl with the vinaigrette. Toss gently but thoroughly so everything gets coated, then taste again and adjust seasoning if needed.

Plate and finish:

Divide the salad among four plates, halve your soft-cooked eggs and nestle them on top, then crumble a bit of goat cheese over everything if you're using it. Crack fresh black pepper over the whole thing and serve it warm or at room temperature, whichever you prefer.

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I'll always remember serving this to a friend who had just gone vegetarian and was worried she'd miss hearty, satisfying meals. Watching her fork through the warm lentils and egg, getting that perfect combination on every bite, was the moment I realized this salad had something real going for it.

Why This Salad Works

There's real balance happening here: the earthiness of the lentils, the slight bitterness of the broccolini, the sharpness of the vinaigrette, and then that runny yolk that ties everything together like a sauce. It's not trying to be anything other than what it is, which is exactly why it never gets boring. The salad hits all four taste registers without feeling fussy or overthought.

Make It Your Own

This is a template more than a rigid formula, so feel free to improvise. Swap the broccolini for roasted asparagus if that's what you have, add some toasted walnuts for crunch, throw in a handful of arugula for peppery green energy. I once made it with crispy chickpeas instead of eggs for a vegan dinner party, and honestly, it held up beautifully.

Serving and Storage

This salad is genuinely good warm, room temperature, or even straight from the fridge the next day, though the eggs are best eaten the day you cook them. If you're meal prepping, make the salad without the eggs and cheese, then add those fresh each time you serve it so they don't get weepy or rubbery sitting in vinaigrette overnight. A crisp Sauvignon Blanc or dry rosé pairs beautifully if you're looking for something to drink alongside it.

• Store any leftover salad without eggs in an airtight container for up to three days.
• If you're doubling the recipe for a crowd, soft-cook your eggs in batches so they all finish at the same time.
• Let everything come to room temperature before tossing if you've made it ahead, so the flavors taste bright rather than flat.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This is the kind of salad that makes you feel good about cooking, and it deserves a spot in your regular rotation. Make it once and you'll understand why it keeps showing up on my table.

Ask About This Recipe

→ Can I make this salad ahead of time?

Yes, you can prepare the lentils and broccolini up to 2 days in advance. Store them separately in the refrigerator and toss with vinaigrette before serving. Soft-cooked eggs are best prepared fresh, but you can hard-boil them ahead if needed.

→ What makes French lentils different from regular lentils?

French green lentils (lentilles du Puy) hold their shape better during cooking and have a slightly peppery flavor. They remain firm rather than becoming mushy, making them ideal for salads where texture matters.

→ How do I get perfectly soft-cooked eggs?

Simmer eggs in boiling water for exactly 7 minutes, then transfer immediately to an ice bath for 2 minutes. This stops the cooking process and creates that perfect jammy texture with set whites and creamy yolks.

→ Can I substitute broccolini?

You can use regular broccoli florets, blanched for slightly longer (3-4 minutes). Asparagus spears or haricots verts also work beautifully with this combination. Adjust blanching time based on vegetable thickness.

→ How do I make this vegan?

Simply omit the eggs and cheese. Add roasted walnuts, toasted pumpkin seeds, or chickpeas for extra protein and texture. The vinaigrette is already plant-based and provides plenty of flavor.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the tangy vinaigrette and earthy lentils. A dry rosé also works beautifully, cutting through the rich egg yolks while matching the fresh vegetables.