Save The first time I made this salad, I was trying to use up a bag of lentils that had been sitting in my pantry for months. It was a rainy Sunday, and something about the combination of earthy lentils and bright broccolini just made sense. Now it is the kind of recipe I turn to when I want something that feels substantial but not heavy, like a meal that actually gives you energy instead of taking it away.
Last spring, I served this for lunch when my sister came over to help me repaint my kitchen. We were both tired and covered in paint splatters, and when we sat down to eat, she actually stopped talking for a full minute. That is when I knew this was not just another salad recipe.
Ingredients
- French green lentils: These hold their shape better than regular lentils, giving you a satisfying texture that does not turn to mush
- Broccolini: More delicate than regular broccoli with a slightly sweet flavor that pairs beautifully with earthy lentils
- Soft-cooked eggs: The jammy yolks create a rich sauce when mixed into the lentils
- Red onion: Adds a sharp bite that cuts through the richness of the eggs and vinaigrette
- Fresh parsley: Brings brightness and color that makes the whole dish feel alive
- Dijon mustard: The secret ingredient that gives the vinaigrette depth and emulsifies everything perfectly
Instructions
- Cook the lentils:
- Rinse the lentils thoroughly, then combine them with a bay leaf and plenty of water in a saucepan. Simmer until they are tender but still hold their shape, about 20 minutes, then drain well.
- Blanch the broccolini:
- Drop the broccolini into boiling salted water for just a few minutes until it turns bright green. Immediately rinse it under cold water to lock in that vibrant color.
- Soft-cook the eggs:
- Gently lower the eggs into simmering water for exactly 7 minutes. Transfer them to an ice bath to stop the cooking, then peel them carefully.
- Make the vinaigrette:
- Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until the mixture thickens slightly.
- Combine everything:
- Toss the warm lentils and broccolini with the vinaigrette, red onion, and parsley. Let the salad sit for a few minutes to absorb the flavors.
- Assemble the dish:
- Divide the salad among plates, top with halved soft-cooked eggs, and finish with crumbled cheese and extra pepper.
Save This became my go-to recipe for those nights when I want to eat well but I am too tired to cook something complicated. There is something deeply satisfying about a meal that feels nourishing without leaving you feeling weighed down.
Making It Ahead
The lentil portion of this salad keeps beautifully in the refrigerator for up to three days. I often cook a double batch of lentils and broccolini on Sunday, then just add fresh vinaigrette and soft-cooked eggs when I am ready to eat. The flavors actually develop and improve overnight.
Egg Perfection
Getting that soft-cooked egg just right takes practice, and I have had my share of overcooked yolks. The key is timing and temperature control. Keep the water at a gentle simmer, not a rolling boil, and set a timer. The ice bath is nonnegotiable, it stops the cooking instantly and makes peeling easier.
Serving Suggestions
This salad works beautifully as a light dinner or hearty lunch. I love serving it with crusty bread to soak up any extra vinaigrette and egg yolk. A glass of crisp white wine cuts through the richness and ties the whole meal together.
- Try adding roasted walnuts for crunch if you omit the eggs
- A squeeze of fresh lemon juice right before serving brightens everything
- Warm the leftovers slightly and top with a fried egg instead of soft-cooked
Save This recipe reminds me that simple ingredients, treated with care, can create something extraordinary. It is the kind of meal that makes you feel good about what you are eating.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, you can prepare the lentils and vinaigrette up to 2 days in advance. Store them separately in the refrigerator. Cook the eggs fresh and assemble just before serving for best results.
- → What can I substitute for broccolini?
You can use regular broccoli florets, asparagus, or green beans. Blanch them similarly—just 2-3 minutes in boiling water until bright green and tender-crisp.
- → How do I get perfectly soft-cooked eggs?
Simmer eggs for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This stops the cooking and gives you that perfect jammy consistency.
- → Is this suitable for meal prep?
Absolutely. The lentil base keeps well for 3-4 days. Pack the vinaigrette separately and add fresh eggs when serving to maintain the best texture and flavor.
- → Can I use regular lentils instead of French green lentils?
French green lentils (lentilles du Puy) hold their shape better, but brown lentils work in a pinch. They may become slightly softer, so adjust cooking time to 15-20 minutes.