French Lentil Salad With Broccolini and Soft-Cooked Eggs

The first time I served this salad at a dinner party, my friend Sarah actually stopped mid-conversation to ask what made the lentils taste so incredible. I'd spent the whole afternoon hovering over the stove, timing the broccolini blanching and getting those eggs to that perfect jammy consistency, but the real secret was tossing everything while the lentils were still warm. They absorb the vinaigrette like little flavor sponges, and something about that combination of earthy lentils, crisp vegetables, and those gorgeous soft-cooked eggs makes people pause their forks.

Last spring, my tiny apartment kitchen became impromptu lunch central for three weekends running. Id make a massive batch of this salad on Sunday, and suddenly friends were dropping by with wine and appetites. Theres something about the way the broccolini keeps its slight crunch even after dressing, and how the red onion mellows into just the right amount of bite, that makes people ask for the recipe while still chewing.

Ingredients

• 1 cup French green lentils: These hold their shape beautifully and have a peppery bite that regular brown lentils lack
• 1 bay leaf: Infuses the lentils with subtle depth while they simmer
• 8 oz broccolini: More delicate than broccoli, with a sweet stem and tender florets that balance the earthy lentils
• 1 small red onion: Thinly sliced, it adds color and a sharp contrast that cuts through rich egg yolks
• 1 cup fresh flat-leaf parsley: Brings brightness and a fresh herbal note that lifts everything
• 4 large eggs: Soft-cooked to perfection, those golden yolks become the most incredible sauce
• 3 tbsp extra-virgin olive oil: Use the good stuff here since it carries the vinaigrette
• 1 tbsp red wine vinegar: Adds the perfect acidic tang to balance the rich components
• 1 tsp Dijon mustard: The secret ingredient that makes the vinaigrette cling to every ingredient
• 1 small garlic clove: Minced finely, it weaves through without overpowering
• 1/2 tsp sea salt: Enhances all the flavors without making the salad taste salty
• 1/4 tsp freshly ground black pepper: Adds warmth and subtle spice
• 1/4 cup crumbled goat cheese or feta: Optional, but adds a creamy tang that I personally cant resist

Instructions

Cook the lentils:

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 just tender. Drain well and discard the bay leaf.

Blanch the broccolini:

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 stop the cooking process.

Perfect the eggs:

Bring water to a gentle boil in a small saucepan. Carefully lower eggs in and simmer for exactly 7 minutes. Transfer immediately to an ice bath for 2 minutes, then peel carefully.

Whisk the vinaigrette:

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

Combine everything:

Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to coat evenly with vinaigrette.

Plate and serve:

Divide salad among plates. Halve the soft-cooked eggs and arrange on top. Sprinkle with goat cheese or feta if desired. Finish with extra cracked pepper and serve warm or at room temperature.

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This recipe became my go-to for all those moments when I wanted something that felt special but didnt require three hours of prep time. Theres a quiet satisfaction in assembling something so nourishing, and the way people lean in when you set the plate down tells you everything about its power.

Making It Your Own

Sometimes I swap in arugula for half the parsley when I want more peppery greens. The broccolini can be replaced with blanched asparagus in spring, and Ive even used roasted cherry tomatoes in summer when the farmers market is overflowing with them.

Timing Is Everything

Ive learned to start the eggs right when I drain the lentils, since both need about 7 minutes of attention. The vinaigrette can be whisked together while the water comes to a boil, keeping the whole process moving smoothly without that frantic back-and-forth dance.

Serving Suggestions

A crusty baguette for sopping up those runny yolks and extra vinaigrette is absolutely essential. This salad pairs beautifully with a crisp white wine, and it holds up surprisingly well for lunch the next day if youre lucky enough to have leftovers.

• Let the salad rest for 5 minutes before serving to let flavors meld
• Keep the eggs separate until serving to maintain their perfect texture
• Room temperature is when this salad truly shines

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This salad has become one of those recipes I return to again and again, simple enough for a quiet Tuesday dinner but impressive enough for company.

Frequently Asked Questions

→ How do I know when the lentils are done?

Taste test the lentils after 20 minutes of simmering. They should be tender but still hold their shape without becoming mushy. French green lentils maintain their texture better than other varieties, making them ideal for salads.

→ Can I make this ahead of time?

Absolutely. Cook the lentils and blanch the broccolini up to 2 days in advance. Store them separately in the refrigerator. The vinaigrette can be whisked together and kept for 3-4 days. Cook the eggs fresh before serving for the best jammy texture.

→ What can I substitute for broccolini?

Regular broccoli florets, asparagus, or green beans work well. Cut broccoli into bite-sized florets and adjust blanching time to 2-3 minutes depending on your preference for tenderness.

→ How do I get perfectly jammy eggs?

Simmer large eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This stops the cooking and sets the white while keeping the yolk gloriously runny. Use room-temperature eggs for more consistent results.

→ Is this dish served warm or cold?

Both work beautifully. The flavors meld beautifully at room temperature, making it excellent for meal prep or picnics. If serving warm, toss the lentils with vinaigrette while still hot to help them absorb the dressing.