French Lentil Salad Broccolini Eggs (Printable)

Tender French lentils paired with crisp broccolini and jammy eggs in tangy Dijon vinaigrette.

# What You'll Need:

→ Lentils and Vegetables

01 - 1 cup French green lentils, rinsed
02 - 1 bay leaf
03 - 8 oz broccolini, trimmed and halved
04 - 1 small red onion, thinly sliced
05 - 1 cup fresh flat-leaf parsley, roughly chopped

→ Eggs

06 - 4 large eggs

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ To Finish

13 - 1/4 cup crumbled goat cheese or feta, optional
14 - Freshly cracked black pepper, to taste

# How-To Steps:

01 - Combine lentils, bay leaf, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are just tender. Drain and discard bay leaf.
02 - While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2 to 3 minutes until bright green and crisp-tender. Drain and immediately rinse under cold water to stop cooking.
03 - Bring water to a boil in a small saucepan. Gently lower eggs into the water and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat evenly with vinaigrette.
06 - Divide salad among serving plates. Halve the soft-cooked eggs and place on top of each portion. Sprinkle with goat cheese or feta if using. Finish with additional cracked pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of salad that gets better as it sits, so you can make it ahead and breathe easier.
  • The soft-cooked eggs and tangy vinaigrette transform humble lentils into something that feels restaurant-worthy without any fuss.
  • One bowl becomes a complete meal—protein, vegetables, and enough flavor to make you forget you're eating something this healthy.
02 -
  • The moment you drain those lentils, you've got maybe two minutes before they get grainy if you leave them sitting dry—so have your vinaigrette ready and your bowl prepped.
  • Soft-cooked eggs are forgiving only so much; 7 minutes is the sweet spot for that runny yolk, but even 8 minutes will give you a different texture, so set a timer.
03 -
  • Room-temperature eggs peel more easily than cold ones, so pull them out of the fridge when you start the lentils and they'll be perfect by the time you need them.
  • Make extra vinaigrette and keep it in a jar—it's excellent on roasted vegetables, grains, or even drizzled over fish the next day.
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