French Lentil Salad With Broccolini and Soft-Cooked Eggs

This French Lentil Salad With Broccolini and Soft-Cooked Eggs is a masterclass in balance, combining earthy textures with a vibrant, tangy finish. Featuring protein-packed French green lentils and crisp-tender broccolini, it is a sophisticated yet easy-to-prepare meal that works perfectly as a light main dish or a hearty side. The inclusion of jammy, soft-cooked eggs adds a rich creaminess that elevates the dish to a gourmet level.

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The secret to this salad's depth is the use of lentilles du Puy, which maintain their structure beautifully after simmering. When tossed while still warm with a classic Dijon vinaigrette and fresh parsley, the lentils absorb every drop of flavor, ensuring a delicious bite from start to finish.

Ingredients

• 1 cup (200 g) French green lentils (lentilles du Puy), rinsed
• 1 bay leaf
• 8 oz (225 g) broccolini, trimmed and halved
• 1 small red onion, thinly sliced
• 1 cup (30 g) fresh flat-leaf parsley, roughly chopped
• 4 large eggs
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup (30 g) crumbled goat cheese or feta (optional)
• Freshly cracked black pepper, to taste

Instructions

Step 1

Combine lentils, bay leaf, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain, discard bay leaf, and set aside.

Step 2

While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.

Step 3

For soft-cooked eggs: Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.

Step 4

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.

Step 5

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

Step 6

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

Zusatztipps für die Zubereitung

To ensure the best results, use a medium saucepan for the lentils and a small saucepan for the eggs. A colander is essential for draining both the lentils and the blanched broccolini quickly. Always check the tenderness of the lentils at the 20-minute mark to prevent them from becoming too soft.

Varianten und Anpassungen

For a vegan version, simply omit the eggs and cheese. You can enhance the protein and texture by adding roasted walnuts or chickpeas instead. If you prefer a different cheese, feta works just as well as goat cheese for a salty kick.

Serviervorschläge

This hearty salad is excellent when paired with a crisp Sauvignon Blanc or a dry rosé. It can be served as a complete light main course or as a substantial side dish for a larger French-inspired dinner party.

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Enjoy this wholesome French Lentil Salad at room temperature for a lunch that feels both indulgent and healthy. Its combination of fresh ingredients and classic techniques makes it a reliable staple for any home cook.

Recipe FAQs

→ How do I achieve perfectly jammy soft-cooked eggs?

Simmer eggs in gently boiling water for exactly 7 minutes, then transfer immediately to an ice bath for 2 minutes. This timing produces whites that are fully set with yolks that remain creamy and jammy in the center.

→ Can I prepare components ahead of time?

Absolutely. Cook the lentils and blanch the broccolini up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The vinaigrette can be made 3-4 days ahead. Freshly cook the eggs before serving for best results.

→ What makes French green lentils special?

French green lentils (lentilles du Puy) hold their shape beautifully during cooking and have a distinctive peppery flavor. Their firm texture makes them ideal for salads, unlike red lentils which become mushy when cooked.

→ How can I make this dish protein-rich without eggs?

For a vegan protein boost, add roasted walnuts, chickpeas, or cubed tofu. Crumbled tempeh or pumpkin seeds also work well. These alternatives provide satisfying protein while maintaining the dish's texture balance.

→ What's the best way to store leftovers?

Store components separately if possible—lentils and vegetables in one container, vinaigrette in another. The dish keeps well for 3-4 days refrigerated. If already assembled, bring to room temperature before serving for best flavor and texture.

→ Can I substitute broccolini?

Yes, regular broccoli florets blanched for 3-4 minutes work well. Asparagus, haricots verts, or rapini make excellent alternatives. Adjust blanching time slightly based on vegetable thickness—tender-crisp is the goal.