French Lentil Salad With Broccolini

There's this moment on a Tuesday afternoon when I was sorting through my pantry and found a half-empty bag of French lentils I'd forgotten about. The kitchen was quiet, sunlight streaming through the window, and I realized I had everything on hand to make something genuinely nourishing—no complicated techniques, just good ingredients working together. That's how this salad came to be my go-to when I want something that feels both elegant and effortless, warm or cold, flexible enough for whatever's in the fridge.

I made this for a friend who'd just moved nearby, and watching her face when that egg yolk spilled into the warm lentils was worth every minute. She kept saying it tasted expensive, like something from a restaurant, and I loved that the simplicity of it surprised her. Now it's what I make when I want to show someone I care without turning my kitchen into a war zone.

Ingredients

• French green lentils (lentilles du Puy): These hold their texture better than brown lentils and have a subtle peppery flavor that makes the whole dish taste more refined—rinse them first to remove any dust.
• Bay leaf: Just one transforms the cooking liquid into something fragrant; don't skip it even though it seems small.
• Broccolini: The smaller, more delicate cousin of broccoli with tender stems you can actually eat; trimming and halving them ensures even cooking.
• Red onion: Sliced thin, it adds a sharp bite that wakes up the earthiness of the lentils without overpowering anything.
• Fresh flat-leaf parsley: Rough chop it and throw it in warm—the heat releases its flavor in a way that matters.
• Large eggs: The seven-minute timing is crucial for that perfect jammy yolk; too short and it's runny, too long and you lose the magic.
• Extra-virgin olive oil: Use something you actually like tasting because it's the foundation of the vinaigrette and not hidden under anything.
• Red wine vinegar: Bright and sharp, it cuts through the richness of the yolk and the earthiness of the lentils.
• Dijon mustard: A teaspoon emulsifies the vinaigrette and adds a subtle kick that lingers on your palate.
• Garlic: One small clove minced means flavor without aggression; you taste the salad, not the garlic.
• Sea salt and black pepper: Season as you go, not just at the end; tasting constantly keeps you in control.
• Goat cheese or feta: Optional but it catches the vinaigrette and adds a creamy funk that makes people ask for the recipe.

Instructions

Start the lentils first:

Rinse them quickly under cold water, then combine with the bay leaf and four cups of water in a medium saucepan. Bring it to a rolling boil—you'll know it's ready when the water sounds almost angry—then reduce to a gentle simmer. The lentils should cook uncovered for twenty to twenty-five minutes, just until they're tender enough to bite through but still holding their shape.

Blanch the broccolini while lentils cook:

Bring a separate pot of salted water to a boil, then add the halved broccolini and let it turn a bright, almost neon green in two to three minutes. Drain immediately and plunge it into cold water to stop the cooking—this is what keeps it crisp-tender instead of mushy.

Soft-cook the eggs with precision:

Bring water to a boil in a small saucepan, gently lower in room-temperature eggs, and time exactly seven minutes. Transfer them immediately to an ice bath for two minutes to stop the cooking, then peel them carefully under cool running water—the membrane under the shell is your friend here.

Build the vinaigrette:

Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a large bowl. The mustard helps emulsify it, and you'll see it come together into something glossy and cohesive.

Bring it all together while warm:

Add the still-warm lentils, the broccolini, the thinly sliced red onion, and the rough-chopped parsley to the bowl with the vinaigrette. Toss gently so everything gets coated without breaking the vegetables.

Plate and finish:

Divide the salad among plates or a platter, halve the soft-cooked eggs and place them on top, then sprinkle with cheese if you're using it and a final crack of fresh pepper. Serve it warm or at room temperature—it's honestly good either way.

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There's something deeply satisfying about serving this to someone and watching them realize that something so composed and pretty came from your own two hands, in your own kitchen, without any fussy techniques or specialty equipment. It's the kind of dish that reminds you why cooking matters—not because it's hard, but because it's honest.

Why This Salad Works Year-Round

I've made this in summer when it's too hot to think and served it cold, and I've made it in winter when the kitchen gets cold and served it warm straight from the bowl. The beauty of it is that the lentils actually taste better when they're not piping hot, and the broccolini stays crisp-tender no matter the season. There's no fighting the weather with this one—it adapts to you.

The Vinaigrette Secret

I learned the hard way that whisking the vinaigrette directly in the serving bowl saves a step and means one less thing to wash, which matters more than you'd think on a Tuesday night. The mustard isn't just flavoring—it's actually an emulsifier, which means the oil and vinegar actually stay together instead of separating after five minutes. That's the kind of small detail that separates a vinaigrette that tastes flat from one that clings to everything it touches.

Variations and Flexibility

The first version I made had whatever was leftover in my vegetable drawer, and honestly, that's the beauty of it—substitute roasted chickpeas for the eggs if you're feeding vegans, add shredded carrots or sliced cucumber if you want more crunch, or throw in toasted walnuts for texture. This is the kind of salad that gets better the more you make it because you start understanding how the pieces fit together and where you can improvise.

• For a vegan version, roasted chickpeas or walnuts replace the eggs and add the protein you need.
• Leftover roasted vegetables work beautifully stirred in—whatever you have is exactly what should go in there.
• Pair this with a crisp Sauvignon Blanc or dry rosé and suddenly it feels like dinner at a restaurant you'd need to book weeks in advance.

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Make this when you want to prove to yourself that real food doesn't require complexity, just attention and ingredients you actually respect. It's the kind of meal that leaves you satisfied in a way that takeout never quite does.

Recipe FAQs

→ What makes French lentils different from regular lentils?

French green lentils, or lentilles du Puy, hold their shape beautifully during cooking and have a distinctive peppery flavor. Their firm texture makes them perfect for salads, unlike softer red or yellow lentils that tend to become mushy.

→ Can I make this ahead of time?

Absolutely. The lentil and vegetable base can be prepared up to 2 days in advance and stored in the refrigerator. Cook the eggs fresh before serving, or store them separately and reheat gently in warm water for 2 minutes.

→ How do I achieve perfectly jammy eggs?

Simmer large eggs for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This timing produces whites that are fully set with yolks that remain golden and creamy. Fresh eggs peel more cleanly than older ones.

→ What can I substitute for broccolini?

Broccoli florets work well, though they'll need slightly longer blanching time. Asparagus, green beans, or roasted Brussels sprouts make excellent seasonal alternatives that maintain the crisp-tender texture.

→ Is this suitable for meal prep?

Yes, the components store beautifully. Keep the dressed lentils and vegetables in one container, and store eggs separately. When ready to eat, simply reheat the lentils slightly and top with freshly halved eggs.

→ How can I add more protein to make it more substantial?

Consider adding roasted chickpeas, chopped walnuts, or toasted pumpkin seeds for vegan protein options. Grilled chicken, crispy pancetta, or smoked salmon also pair wonderfully with these flavors.