French Lentil Salad Broccolini Eggs

There's this moment right around spring when I start craving something that feels both light and substantial, and that's when this salad tends to appear on my table. A friend once brought it to a potluck on a particularly gray afternoon, and watching people actually go back for seconds of a lentil salad—not out of politeness, but genuine enthusiasm—changed how I thought about what a main course could be. The combination of earthy lentils, that slight bitterness from broccolini, and the way a warm yolk breaks into everything just clicked for me. Since then, I've made it countless times, often on nights when I want something that feels nourishing without requiring hours in the kitchen.

I made this for my partner one Tuesday evening when they came home exhausted, and instead of the usual takeout debate, dinner was ready in under an hour. The kitchen smelled incredible—that clean, slightly peppery aroma of simmering lentils mixing with the green freshness of blanched broccolini. By the time we sat down, they'd already visibly relaxed, and I realized the meal had become less about feeding someone and more about that small act of care a warm bowl can communicate.

Ingredients

• French green lentils (lentilles du Puy): These hold their shape beautifully and have a peppery, almost nutty flavor that cheap brown lentils just can't match—it's worth seeking them out at the grocery store.
• Bay leaf: Just one transforms the cooking liquid into something aromatic without overwhelming the dish.
• Broccolini: Thinner and more delicate than regular broccoli, it blanches in minutes and stays bright green if you shock it with ice water immediately after.
• Red onion: The sharpness is essential here; it cuts through the earthiness and adds a visual pop that makes the salad feel intentional.
• Fresh flat-leaf parsley: Rough chop it so you get varying sizes and it stays tender rather than bruised.
• Large eggs: The seven-minute window is crucial for that jammy center—too short and the yolk's runny, too long and you've got hard boiled.
• Extra-virgin olive oil: Don't skimp on this; it's half the vinaigrette and carries all the flavor.
• Red wine vinegar: Bright and slightly sweet, it balances the mustard's sharpness.
• Dijon mustard: A teaspoon is enough to emulsify the vinaigrette and add that subtle heat.
• Garlic: One small clove minced fine, not pressed, so you get little hits of flavor rather than a paste.
• Goat cheese or feta: Optional but highly recommended; the creamy tanginess is the finishing note that makes people ask for the recipe.

Instructions

Simmer the lentils low and steady:

Cover your medium saucepan with 4 cups of water, add rinsed lentils and a bay leaf, bring to a boil, then lower the heat so they bubble gently for 20 to 25 minutes. You want them tender enough to bite through without dissolving into mush—they should still hold their shape when you drain them.

Blanch the broccolini until it's still got a snap:

Get salted water boiling in a separate pot, add your halved broccolini, and let it turn a vivid bright green for just 2 to 3 minutes. The second it's there, fish it out and plunge it into ice water to stop the cooking, so it stays crisp rather than going soft.

Get the eggs jammy in the center:

Bring a small pot of water to a boil, gently lower in four eggs, and set a timer for exactly 7 minutes. Transfer them to an ice bath for 2 minutes to halt the cooking, then peel carefully under cold running water.

Whisk the vinaigrette together:

In a large bowl, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, salt, and pepper. Whisk until it emulsifies slightly and takes on a silky appearance.

Toss everything while the lentils are still warm:

Add the drained lentils, blanched broccolini, sliced red onion, and chopped parsley to the bowl with the vinaigrette. Toss gently so everything gets coated but the lentils don't fall apart.

Plate and top with eggs and cheese:

Divide the salad among plates, halve each soft-cooked egg and nestle it on top, scatter over goat cheese or feta if using, and finish with a crack of fresh pepper. Serve warm or let it come to room temperature, whatever you're in the mood for.

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There's something about the moment when you crack a warm egg onto a salad and watch the yolk bleed into all the little crevices of the lentils and vegetables—it stops being just lunch and becomes a small ritual you look forward to. That's when I knew this wasn't just another recipe to get through; it was something that genuinely made me happy to cook.

Why the Warm Lentils Matter

Warm lentils absorb the vinaigrette in a completely different way than cold ones do—they soak up the oil and vinegar like they're drinking it, so every bite is actually seasoned rather than just coated. If you let everything cool before tossing, the dressing sits on top and never fully integrates, which is a subtle but real difference. I've learned this the hard way by prepping salads ahead and being disappointed by the result; timing the components to come together while the lentils still have warmth is the small detail that transforms this from adequate to genuinely delicious.

The Egg Timing Game

Seven minutes is the magic number for soft-cooked eggs with that creamy, jammy center, but variables like the size of your eggs and the altitude where you live can shift that slightly. I've timed it a thousand different ways, and the most reliable method is starting with eggs that are room temperature before they go in the water—cold eggs straight from the fridge will need an extra 30 seconds or so. The ice bath isn't just for cooling; it stops the carryover cooking that happens inside the shell, so you get that precise texture you're after.

Making It Your Own

This salad is forgiving and actually wants you to adapt it based on what you have or what you're craving. I've added roasted walnuts when I'm out of eggs, thrown in crispy chickpeas for extra crunch, and even swapped the broccolini for charred broccoli or green beans depending on the season. The structure stays the same, but the dish somehow always feels new depending on what you bring to it.

• For a vegan version, skip the eggs and cheese, then add roasted walnuts or chickpeas to keep it substantial.
• If you're making this ahead, keep the vinaigrette separate and toss everything together just before serving so it doesn't get soggy.
• A splash of sherry vinegar mixed with the red wine vinegar adds depth, though it's not necessary and shifts the flavor subtly toward something richer.

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This is the kind of salad that reminds you food doesn't have to be complicated to be genuinely satisfying. It's become one of those recipes I reach for without thinking, the way you'd put on your favorite sweater.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. The lentils and vinaigrette can be prepared up to 2 days in advance. Store them separately and combine when ready to serve. Cook the eggs fresh for the best texture.

→ What's the best way to achieve jammy eggs?

Simmer large eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This timing consistently produces perfectly set whites with creamy, golden yolks.

→ Can I substitute regular lentils for French green lentils?

French green lentils (lentilles du Puy) hold their shape better than other varieties. Brown or green lentils work but may become softer. Avoid red lentils as they'll turn mushy.

→ How do I store leftovers?

Keep components in airtight containers in the refrigerator for up to 3 days. Store eggs separately and add fresh when serving. The lentils actually develop more flavor as they marinate.

→ What can I use instead of broccolini?

Blanched asparagus, green beans, or roasted Brussels sprouts work beautifully. You can also add raw vegetables like diced cucumber or cherry tomatoes for extra crunch and freshness.