French Lentil Salad With Broccolini and Eggs (Printable)

Tender French lentils and crisp broccolini topped with jammy eggs and Dijon vinaigrette create a satisfying, protein-packed dish.

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

→ To Finish

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

# How To Make:

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 to 25 minutes until lentils are tender. Drain and discard bay leaf.
02 - While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2 to 3 minutes until bright green and crisp-tender. Drain and rinse under cold water to halt cooking.
03 - Bring water to a boil in a small saucepan. Gently lower eggs and simmer for 7 minutes. Transfer to an ice bath for 2 minutes, then peel carefully.
04 - In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl with vinaigrette. Toss gently to coat all ingredients evenly.
06 - Divide salad among plates. Halve the soft-cooked eggs and place on top. Sprinkle with goat cheese or feta if using. Finish with freshly cracked pepper. Serve warm or at room temperature.

# Top Tips:

01 -
  • It's substantial enough for lunch or dinner but feels light enough that you won't need a nap afterward.
  • Those soft-cooked eggs turn what could be a side salad into something genuinely satisfying.
  • You can make it on a random Tuesday with pantry staples and still feel like you cooked something sophisticated.
02 -
  • Don't overcook the lentils or they'll turn into soup. Taste one at the 20-minute mark and remember that they continue softening slightly after you drain them.
  • The eggs make or break this dish, so use a timer and don't guess. Seven minutes is the difference between jammy and hard-boiled.
  • Dress the salad while the lentils are still warm so they actually absorb the vinaigrette instead of sitting on top like oil on water.
03 -
  • Don't waste time peeling the eggs while they're hot. The ice bath is not optional, it's the difference between a smooth peel and a frustrating mess.
  • Whisk the vinaigrette hard enough that it actually emulsifies, which means the oil and vinegar marry together instead of staying separate.
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