French Lentil Salad With Broccolini and Eggs

There's something about a bowl of French lentils that stops you mid-week rush and makes you actually sit down. I discovered this salad on a Tuesday afternoon when my fridge was running low but my standards weren't, and somehow the combination of warm earthy lentils, bright broccolini, and those golden-yolked eggs felt like the answer to a question I didn't know I was asking. The tangy Dijon vinaigrette brings everything together with such straightforward elegance that you'll wonder why you haven't made it a dozen times already.

My neighbor stopped by one evening while I was putting this together, and the smell of the vinaigrette whisked with fresh garlic must have been irresistible because she ended up staying for dinner. She watched me halve those eggs over the warm lentils, and I remember her saying it looked like something from a restaurant she loved in Lyon. That's when I realized this wasn't just a salad, it was a little piece of somewhere else on a regular plate.

Ingredients

• French green lentils (lentilles du Puy): These hold their shape beautifully when cooked, unlike brown lentils which turn to mush. Rinsing them first removes any debris and helps them cook more evenly.
• Bay leaf: A single leaf quietly builds deep flavor into the lentils without announcing itself, which is exactly what you want.
• Broccolini: The thinner cousin of broccoli that blanches in minutes and stays crisp-tender, not mushy or tough. Trimming the bottom inch prevents woody stems from ruining the texture.
• Red onion: Thinly sliced, it softens slightly when it hits the warm lentils but keeps enough bite to matter.
• Fresh flat-leaf parsley: Don't skip this or use dried. The freshness is what makes each bite feel alive.
• Large eggs: Seven minutes in simmering water is the sweet spot for that barely-set white and jammy yolk that breaks across everything.
• Extra-virgin olive oil: This is where quality matters. A good oil tastes like olives and sunshine, not just grease.
• Red wine vinegar: It's sharp without being aggressive, which balances the earthiness of the lentils perfectly.
• Dijon mustard: One teaspoon is all you need to emulsify the vinaigrette and add that classic French sharpness.
• Goat cheese or feta: Optional but worth it. The tanginess echoes the vinaigrette and adds a creamy note that changes everything.

Instructions

Get the lentils going:

Pour the rinsed lentils into a medium saucepan with the bay leaf and 4 cups of water. Bring everything to a rolling boil, then turn the heat down and let it simmer gently for 20 to 25 minutes. You're looking for lentils that are tender enough to eat but still holding their shape, not falling apart.

Blanch the broccolini:

While the lentils are cooking, bring a separate pot of salted water to a boil and drop in your broccolini halves. They'll only need 2 to 3 minutes before they turn bright green and crisp-tender. Immediately drain them and run cold water over them to stop the cooking process.

Cook eggs to jammy perfection:

Bring water to a boil in a small saucepan, gently lower in the eggs, and let them simmer for exactly 7 minutes. Transfer them straight to an ice bath for 2 minutes to stop the cooking, then peel them carefully under cool running water. The yolk should be soft and slightly runny in the center.

Make the vinaigrette:

In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste it as you go. The mustard should be obvious but not overwhelming, the vinegar bright but not punishing.

Bring it all together:

Add the warm lentils, blanched broccolini, sliced red onion, and chopped parsley to the bowl with the vinaigrette. Toss everything gently until every piece is coated and the warm lentils start absorbing the flavors.

Plate and finish:

Divide the salad among four plates or bowls. Halve each soft-cooked egg and nestle the pieces on top so the jammy yolk runs slightly into the lentils. Sprinkle with crumbled goat cheese if you're using it, finish with a grind of fresh black pepper, and serve warm or at room temperature.

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The first time I served this at a small dinner party, I watched people's faces change when they cut into those eggs and the yolk pooled across the plate. Someone asked for the recipe before they'd finished eating, and I realized this was the kind of dish that feels fancy but doesn't make you feel like you spent all day in the kitchen.

Why French Lentils Are Worth Seeking Out

Most people think lentils are lentils, but French lentils are different. They have a subtle peppery flavor and a firm texture that regular brown lentils can't match. Once you've cooked with them, you'll understand why they're considered the gold standard for salads. They're also naturally nutrient-dense, which means you're building something that actually sustains you, not just fills space on a plate.

Timing and Temperature Matters Here

This salad lives best somewhere in between, where the lentils are still warm but the broccolini stays crisp and the eggs have cooled just enough to handle. Serving it warm lets the flavors meld while everything stays distinct. If you make it ahead, don't refrigerate it cold because that mutes all the brightness you worked to build.

Making It Your Own

The beauty of this salad is that it's a template, not a prescription. Some days I add crispy chickpeas for extra crunch, other times I swap the goat cheese for a handful of toasted walnuts when I'm feeling more autumnal. The core stays the same, but you can dance around the edges. If you're vegan, skip the eggs and cheese entirely and add something with texture, like roasted walnuts or crispy chickpeas, to fill that gap.

• Try a splash of white wine vinegar instead of red if you want something less sharp.
• Warm or room temperature both work beautifully, depending on your mood and the season.
• Leftover salad keeps for three days and actually tastes better the next day as the flavors settle in.

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This salad has become my answer to the question of what to cook when you want something that tastes intentional but doesn't demand hours in the kitchen. Make it once and it becomes the kind of recipe you return to over and over.

Recipe FAQs

→ What makes French lentils different from regular lentils?

French green lentils, also called lentilles du Puy, hold their shape beautifully during cooking. They have a peppery, earthy flavor and firmer texture compared to red or brown lentils, making them ideal for salads where you want distinct lentils rather than mush.

→ How do I get perfectly soft-cooked eggs with jammy yolks?

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 and creates that coveted jammy consistency—set whites with creamy, golden yolks that flow when cut.

→ Can I make this ahead for meal prep?

Absolutely. Cook the lentils and broccolini, make the vinaigrette, and store everything separately in the refrigerator for up to 4 days. Add fresh herbs and soft-cooked eggs just before serving—the eggs reheat gently in warm water for 2 minutes if you prefer them warm.

→ What can I substitute for broccolini?

Broccoli florets, asparagus pieces, or blanched green beans all work wonderfully. Just adjust blanching time slightly—asparagus needs 2-3 minutes, while green beans may take 3-4 minutes depending on thickness.

→ How do I make this vegan?

Simply omit the eggs and optional cheese. Add protein-rich alternatives like roasted walnuts, toasted pumpkin seeds, or crispy chickpeas. The lentils already provide 17 grams of protein per serving, making it substantial without animal products.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc cuts through the creamy yolks and complements the tangy vinaigrette. Dry rosé also works beautifully, offering fruitiness that balances the earthy lentils and slight bitterness from the broccolini.