French Lentil Salad Broccolini Eggs

There's something about a French lentil salad that stops me mid-week and makes me want to cook something intentional. A friend had brought one to a potluck years ago, the kind where you could taste each ingredient distinctly—the earthiness of the lentils, the bright snap of broccolini, that jammy golden yolk breaking into everything. I asked for the recipe right then and there, and she just laughed and said it wasn't fancy, just good. Turns out, she was right.

I made this for a sick friend who was tired of restaurant salads, and she ate it straight from the container while sitting on her kitchen counter. The warmth of the lentils mixed with the cold broccolini seemed to comfort her in a way I didn't expect—nothing fancy, just honest food that tasted like someone cared. She texted me the next day asking for the recipe.

Ingredients

• French green lentils (lentilles du Puy), 1 cup (200 g), rinsed: These hold their shape better than brown lentils and have a peppery flavor that anchors the whole salad—don't skip the rinse, as it removes any debris.
• Bay leaf, 1: Just one leaf perfumes the cooking water without taking over; remove it before tossing everything together.
• Broccolini, 8 oz (225 g), trimmed and halved: If you can't find broccolini, broccoli florets work, though broccolini's tender stems are part of its charm.
• Red onion, 1 small, thinly sliced: The sharpness cuts through the richness and stays bright even after sitting in the vinaigrette.
• Fresh flat-leaf parsley, 1 cup (30 g), roughly chopped: This isn't just garnish—it brings a fresh, grassy note that makes the whole dish taste alive.
• Large eggs, 4: Room temperature eggs are easier to peel after cooking, so take them out of the fridge while you start the lentils.
• Extra-virgin olive oil, 3 tbsp: This is where quality matters; a good oil makes the vinaigrette sing.
• Red wine vinegar, 1 tbsp: Its slight sweetness balances the mustard without being sharp or aggressive.
• Dijon mustard, 1 tsp: Use good mustard here—it emulsifies the vinaigrette and adds a subtle complexity.
• Garlic clove, 1 small, minced: Mince it fine so it distributes evenly without overpowering any single bite.
• Sea salt, 1/2 tsp: Taste as you go; you may want a touch more depending on your olive oil and vinegar.
• Freshly ground black pepper, 1/4 tsp: Fresh pepper makes a difference—the oils in it are what give the bite.
• Goat cheese or feta, 1/4 cup (30 g), crumbled (optional): It adds creaminess and tang, but the salad stands alone without it if you prefer.
• Freshly cracked black pepper, to taste: A final grind just before serving keeps it sharp and peppery.

Instructions

Start the lentils:

Rinse your lentils quickly under cold water, then add them to a medium saucepan with the bay leaf and 4 cups of water. Bring it to a rolling boil—you'll hear the water bubbling away—then turn the heat down to a gentle simmer. They'll cook for 20 to 25 minutes until they're tender but still hold their shape; if they start to fall apart, you've gone a minute too far.

Blanch the broccolini:

While the lentils are going, bring a separate pot of salted water to a boil. Drop the broccolini in and let it sit for just 2 to 3 minutes until it's bright green and you can bite it with a gentle give. Immediately drain it and run cold water over it so it stops cooking and stays crisp.

Cook the eggs just right:

Bring water to a boil in a small saucepan and gently lower the room-temperature eggs in—the gentle handling keeps them from cracking. Set a timer for exactly 7 minutes. When time's up, transfer them to an ice bath for 2 minutes to stop the cooking, then peel them carefully under cool running water to loosen the shell.

Make the vinaigrette:

In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. The mixture will look thin at first, but the mustard is doing the work of bringing it together into something silky and cohesive.

Combine everything:

Drain the lentils and discard the bay leaf, then add them warm to the bowl with the vinaigrette. Add the broccolini, thinly sliced red onion, and parsley, then toss gently so everything gets coated but nothing gets bruised. Taste it and adjust the salt and pepper if needed.

Plate and finish:

Divide the salad among four plates or bowls. Halve each soft-cooked egg and nestle it on top so the yolk can start breaking into the warm lentils. Crumble goat cheese or feta over everything if you're using it, then finish with a grind of fresh black pepper and serve warm or at room temperature.

Save

My partner once said this salad tasted like what fall smells like—earthy, a little sharp, finished with something bright. I'd never thought of it that way, but eating it now, I know exactly what they meant.

Why This Works as a Main Course

The protein in this salad comes from three directions at once—the lentils, the eggs, and optionally the cheese—so it holds you over the way a lighter salad never could. The warm lentils soak up the vinaigrette while everything else stays crisp and bright, creating this balance of textures that makes you want another bite before you've finished the first one. It's substantial enough for dinner but light enough that you don't feel weighed down afterward.

Adapting It to What You Have

If broccolini isn't at your market, broccoli florets do the job, or even asparagus works if you cut it into smaller pieces so it cooks in the same time. The lentils are harder to swap—other lentil varieties get mushier—but if you can't find French lentils specifically, look for any green lentil labeled as holding its shape. Red wine vinegar is ideal, but a white wine vinegar or even a good champagne vinegar will work in a pinch; just use a touch less since they're slightly more acidic.

Serving Suggestions and Storage

This salad is one of those rare dishes that gets better after a day or two in the fridge as the flavors meld—make it on Sunday and eat it through Wednesday without guilt. If you're taking it somewhere, pack the eggs separately and add them just before serving so the yolk stays its most beautiful. It's lovely served at any temperature, but there's something special about eating it just barely warm, when the lentils still hold a little heat and the vinaigrette is still thin and glossy.

• Pair it with a crisp Sauvignon Blanc or a dry rosé if you want wine.
• For a vegan version, skip the eggs and cheese and add roasted walnuts or toasted chickpeas for crunch and protein.
• Leftovers keep well for up to three days covered in the fridge.

Save

This is the kind of salad that reminds you why cooking for yourself matters—it's simple, it's honest, and somehow it tastes like care. Make it once and you'll find yourself reaching for it again and again.

Recipe FAQs

→ What type of lentils work best?

French green lentils (lentilles du Puy) are ideal because they hold their shape during cooking and have a peppery flavor. Brown lentils can substitute but may become softer.

→ Can I make this ahead?

The lentil and vegetable mixture can be prepared up to 24 hours in advance. Store the vinaigrette separately and add just before serving. Cook eggs fresh for best results.

→ How do I get perfectly soft-cooked eggs?

Simmer eggs for exactly 7 minutes in gently boiling water, then transfer immediately to an ice bath for 2 minutes. This stops cooking and makes peeling easier.

→ What can I use instead of broccolini?

Regular broccoli florets, asparagus, or green beans work well. Adjust blanching time to 2-4 minutes depending on vegetable thickness.

→ Is this suitable for meal prep?

Yes, the lentil base keeps well for 3-4 days refrigerated. Pack vinaigrette separately and add fresh eggs when ready to eat.

→ How can I add more protein?

Include roasted chickpeas, toasted walnuts, or grilled chicken. For vegan options, tahini or extra lentils boost protein content.