Save This hearty French Lentil Salad With Broccolini and Soft-Cooked Eggs is a nutrient-rich and sophisticated dish. Featuring tender green lentils, vibrant broccolini, and jammy soft-cooked eggs, it is perfectly finished with a tangy Dijon vinaigrette for a balanced and elegant meal.
Save Using authentic lentilles du Puy ensures the base of this salad remains firm and earthy, perfectly complementing the creaminess of the goat cheese and the richness of the eggs.
Ingredients
- Lentils and Vegetables
- 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
- Eggs
- 4 large eggs
- Vinaigrette
- 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
- To Finish
- 1/4 cup (30 g) crumbled goat cheese or feta (optional)
- Freshly cracked black pepper, to taste
Instructions
- 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.
- 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.
- 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.
- 4
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- 5
- Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
- 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
Ensure you simmer the lentils uncovered until they are just tender to maintain their shape. Rinsing the blanched broccolini under cold water is essential to stop the cooking process and preserve its bright green color.
Varianten und Anpassungen
For a vegan version of this salad, simply omit the eggs and cheese. You can add roasted walnuts or chickpeas for extra protein and a delightful crunch.
Serviervorschläge
This salad is excellent served as a light main course or a hearty side. For a complete dining experience, pair it with a crisp Sauvignon Blanc or a dry rosé.
Save Whether enjoyed warm or at room temperature, this French Lentil Salad With Broccolini and Soft-Cooked Eggs is a beautiful, filling dish that celebrates simple, high-quality ingredients.
Recipe FAQ
- → What makes French lentils different from regular lentils?
French green lentils (lentilles du Puy) hold their shape better during cooking compared to red or brown varieties. They have a slightly peppery flavor and firmer texture that makes them ideal for salads where you want distinct lentils rather than a mushy consistency.
- → Can I make this dish ahead of time?
Yes, the lentils and broccolini can be cooked and dressed up to a day in advance. Store them in the refrigerator and bring to room temperature before serving. Cook the eggs fresh for the best texture—their jammy yolks are a key element of this dish.
- → What can I substitute for broccolini?
Regular broccoli florets blanched for an extra minute work well. You could also use asparagus cut into 2-inch pieces, or try blanched green beans for a different texture. All maintain the crisp-tender bite that complements the soft lentils.
- → How do I get the perfect soft-cooked egg?
Bring water to a gentle boil, carefully lower in room-temperature eggs, and simmer for exactly 7 minutes. Immediately transfer to an ice bath to stop cooking. This timing yields whites that are fully set with yolks that remain jammy and creamy—ideal for coating the lentils when broken.
- → Is this dish served warm or cold?
It's delicious either way. The lentils absorb the vinaigrette beautifully when warm, creating more flavor. Serve it immediately after assembly for a warm bowl, or let it come to room temperature—the flavors actually meld and improve as it sits. Avoid serving it cold from the refrigerator.