French Lentil Salad With Broccolini

There's a particular afternoon I can't shake, standing in my kitchen with a farmers market bag full of impossibly green broccolini, wondering what to do with it. A friend had just mentioned she'd been eating French lentil salads for lunch all week, and something about the combination—earthy lentils, bright vegetables, the luxury of a jammy egg—clicked. It felt like the kind of dish that works any season, any time you need something substantial but not heavy.

I made this for a dinner party last spring when I was nervous about feeding people with dietary restrictions. One guest was vegetarian, another was counting carbs in a loose way, and someone mentioned they were 'trying to eat healthier.' This salad made everyone happy without feeling like a compromise, and honestly, that's when I knew it was a keeper.

Ingredients

• French green lentils (lentilles du Puy): These hold their shape better than brown lentils and have a peppery, slightly mineral flavor that makes them taste more refined than ordinary lentils.
• Broccolini: It's more tender and delicate than regular broccoli, which matters here since you're not cooking it into submission.
• Eggs: The soft yolk is essential; it's not optional. It becomes the richness in the dish.
• Red onion: Raw and thinly sliced, it stays crisp and adds a sharp bite that balances the vinaigrette.
• Fresh flat-leaf parsley: Don't skip this. It brightens everything and prevents the salad from feeling heavy.
• Extra-virgin olive oil: Use something you actually like tasting on its own; it matters here since it's not cooking down.
• Red wine vinegar: The acidity cuts through the earthiness of the lentils and the richness of the egg.
• Dijon mustard: This emulsifies the vinaigrette and adds a subtle sharpness that ties everything together.
• Goat cheese or feta: Optional but not really—the tanginess completes the flavor story.

Instructions

Start the lentils:

Rinse them quickly under cold water, then combine with bay leaf and 4 cups of water in a medium saucepan. Bring to a boil, watching as the water turns slightly cloudy, then reduce to a simmer and let them cook gently for 20-25 minutes until just tender—they should still have a bit of structure, not collapse into mush.

Blanch the broccolini:

While lentils cook, bring a separate pot of salted water to a boil. Drop in the broccolini and watch it turn impossibly bright green within 2-3 minutes, then immediately drain and plunge it into cold water to stop the cooking. This keeps that crisp-tender texture.

Soft-cook the eggs:

Bring water to a boil in a small saucepan and gently lower in the eggs. Set a timer for exactly 7 minutes—this is the sweet spot where the white is just set but the yolk still moves slightly in the center. Transfer to an ice bath for 2 minutes, then peel under cool running water, starting from the wider end where the air pocket makes it easier.

Make the vinaigrette:

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until the mustard helps bring everything together into an emulsion. Taste it and adjust—it should taste bright and assertive because it's seasoning warm lentils that will absorb the flavors.

Bring it together:

Add the warm lentils, cooled broccolini, thinly sliced red onion, and roughly chopped parsley to the vinaigrette. Toss gently so you don't break up the lentils or broccolini, making sure everything gets coated.

Plate and finish:

Divide the salad among plates, then halve each soft-cooked egg and nestle it on top where the yolk can run slightly into the salad. Sprinkle with crumbled goat cheese or feta if you're using it, finish with a crack of fresh black pepper, and serve warm or at room temperature.

Save

There was a Tuesday when I brought this to my office and ate it at my desk while on a call, and I remember thinking how unusual it felt to eat something this intentional without it being some kind of occasion. It wasn't a diet food, it wasn't trying to be something it wasn't—it was just genuinely good, the kind of thing you'd want to eat again the next day.

Why This Salad Works Any Season

In winter, serve it warm straight from the bowl and let the egg yolk pool into the lentils like a tiny sauce. In summer, chill everything and eat it cold with a squeeze of fresh lemon if you want to brighten it further. Spring and fall feel like the sweet spot where you can serve it at whatever temperature feels right that day, somewhere between the two extremes.

The Egg Yolk Is the Point

I've made this without eggs exactly once, thinking I could call it a salad anyway. It was fine, but 'fine' isn't why people ask for the recipe. The moment that egg breaks open and the jammy yolk runs into the warm lentils and vinaigrette—that's when it stops being healthy eating and becomes actual food. Don't overthink it; a 7-minute egg is not difficult, it's just precise.

Make It Work for You

This is the kind of recipe that doesn't ask much of you but gives back generously. Want it vegan? Replace the eggs with roasted walnuts or add some crispy chickpeas for protein and texture. Prefer it as a side dish? It pairs beautifully with roasted fish or chicken, or even just good bread and a wedge of cheese. The salad is flexible in a way that matters.

• If you're making this ahead, dress the lentils while warm so they absorb the vinaigrette fully, then add the broccolini and other vegetables just before serving to keep them crisp.
• The goat cheese or feta really does complete the flavor, but if you want to keep it vegan or dairy-free, the salad stands on its own without feeling like something's missing.
• Serve with a crisp Sauvignon Blanc or a dry rosé if you're looking for something to pour alongside.

Save

This salad became one of those recipes I reach for without thinking, the kind that slides into rotation because it's genuinely good rather than because I'm forcing myself. That's when you know a recipe is actually yours.

Recipe Questions & Answers

→ What makes French lentils different from regular lentils?

French green lentils hold their shape beautifully during cooking, developing a tender yet firm texture that won't turn mushy. Their earthy, peppery flavor stands up well to robust dressings and complements vegetables perfectly.

→ Can I make this ahead of time?

Absolutely. Cook the lentils and blanch the broccolini up to 2 days in advance. Store them separately in the refrigerator. The vinaigrette can be prepared 3-4 days ahead. Soft-cook the eggs fresh before serving for the best texture.

→ How do I get perfectly jammy eggs?

Simmer large eggs for exactly 7 minutes in gently boiling water, then transfer immediately to an ice bath for 2 minutes. This stops the cooking and creates that perfect soft-set yolk consistency.

→ What can I substitute for broccolini?

Regular broccoli florets, asparagus spears, or green beans all work wonderfully. Blanch them until bright green and just tender, about 2-3 minutes depending on the vegetable.

→ Is this suitable for meal prep?

Yes, though keep components separate for optimal texture. Store lentils, vegetables, and vinaigrette in distinct containers. Soft-cook eggs fresh when ready to eat, or use hard-boiled eggs if prepping further in advance.

→ How can I add more protein?

Consider adding roasted chickpeas, toasted walnuts, or even grilled chicken slices. For a plant-based protein boost, hemp seeds or pumpkin seeds make excellent toppings.