French Lentil Salad With Broccolini (Printable Version)

Hearty French lentils with crisp broccolini and jammy eggs in tangy Dijon vinaigrette

# What You 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 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ To Finish

13 - 1/4 cup crumbled goat cheese or feta (optional)
14 - Freshly cracked black pepper, to taste

# Steps:

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 just tender. Drain well and discard bay leaf.
02 - 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 process.
03 - Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for exactly 7 minutes. Transfer immediately to an ice bath for 2 minutes, then peel carefully.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
05 - Add warm lentils, broccolini, red onion, and parsley to the vinaigrette. Toss gently to combine and coat evenly.
06 - Divide salad among plates. Halve soft-cooked eggs and arrange on top. Sprinkle with goat cheese or feta if desired. Finish with extra cracked pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lentils stay perfectly tender while holding their shape, creating a satisfying texture in every bite
  • You get protein from the eggs and lentils plus the freshness of a salad, all in one bowl
  • The vinaigrette ties everything together with just the right amount of tang and warmth
02 -
  • The lentils should be warm when you toss them with the vinaigrette, they absorb the dressing much better that way
  • Do not skip the ice bath for the eggs or they will keep cooking and lose that perfect jammy texture
  • This salad actually tastes better after it sits for 10 minutes, giving the flavors time to meld
03 -
  • Taste the vinaigrette before dressing the salad, adjusting the acid or salt as needed
  • If the lentils seem too dry after sitting, add a splash more olive oil and a pinch of salt
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