Pin Last spring, I found myself with an overwhelming abundance of broccolini from my CSA box and a bag of French lentils that had been sitting in my pantry for months. On a whim, I threw them together with some soft-boiled eggs I'd meal-prepped, and something magical happened. The combination was so satisfying that I've made it at least a dozen times since, tweaking and refining until it became this perfectly balanced salad.
I served this to my skeptical friend who claimed she hated lentil salads, and she actually asked for seconds. The way the tangy vinaigrette mingles with the rich egg yolk and crisp broccolini creates this perfect bite that somehow feels luxurious despite being so simple and nourishing.
Ingredients
- 1 cup French green lentils: These small, speckled lentils stay firm and have a lovely peppery flavor that regular brown lentils lack
- 1 bay leaf: A subtle aromatic that infuses the lentils as they simmer, adding depth without overpowering
- 8 oz broccolini: More delicate and sweet than regular broccoli, with tender stems you dont need to peel
- 1 small red onion: Thinly sliced raw onion adds a crisp bite that cuts through the rich elements
- 1 cup fresh flat-leaf parsley: This isnt just a garnish, it brings a fresh, grassy brightness that ties everything together
- 4 large eggs: Room temperature eggs will peel more easily after their ice bath
- 3 tbsp extra-virgin olive oil: Use your best quality oil here since the flavor really shines
- 1 tbsp red wine vinegar: Provides just the right amount of sharp acidity
- 1 tsp Dijon mustard: The emulsifier that helps your vinaigrette come together beautifully
- 1 small garlic clove: Minced finely so no one gets an overwhelming raw garlic bite
- 1/2 tsp sea salt: Enhances all the flavors without making the salad taste salty
- 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
- 1/4 cup crumbled goat cheese or feta: Optional but adds a lovely tangy creaminess
Instructions
- Cook the lentils until perfectly tender:
- Combine the rinsed lentils, bay leaf, and four cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until the lentils are just tender but still hold their shape. Drain well and discard the bay leaf.
- Blanch the broccolini for vibrant color:
- While the lentils simmer, bring a separate pot of salted water to a boil. Add the trimmed broccolini and cook for just 2 to 3 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to stop the cooking process.
- Prepare the soft-cooked eggs:
- Bring water to a gentle boil in a small saucepan. Carefully lower the eggs in and simmer for exactly 7 minutes for that perfect jammy consistency. Transfer immediately to an ice bath for 2 minutes before peeling carefully.
- Whisk together the vinaigrette:
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
- Combine and coat everything:
- Add the still-warm lentils, broccolini, sliced red onion, and parsley to the bowl with the vinaigrette. Toss gently but thoroughly to ensure every element is coated.
- Assemble and serve:
- Divide the salad among four plates. Halve the soft-cooked eggs and place them on top, then sprinkle with crumbled cheese if using. Finish with extra cracked pepper and serve warm or at room temperature.
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This recipe has become my go-to for Sunday meal prep because it keeps beautifully in the fridge for days. I love opening my lunch container on Tuesday and seeing how all the flavors have mingled and deepened.
Making Ahead
You can cook the lentils and blanch the broccolini up to two days in advance. Store them separately in airtight containers, then bring everything to room temperature before tossing with the vinaigrette. The eggs are best cooked fresh, but you can soft-boil them a day ahead and keep them peeled in the fridge, though they wont have quite the same perfect texture.
Serving Suggestions
This salad works beautifully for brunch alongside crusty bread, or as a light dinner with a glass of crisp white wine. I've also served it as a hearty side alongside roasted chicken, where it holds its own against richer main courses.
Ingredient Swaps
Dont have broccolini? Regular broccoli florets or asparagus work wonderfully here. No red onion? Shallots or even thinly sliced scallions can provide that sharp bite. For the herbs, fresh cilantro or dill could replace parsley if you prefer something different.
- Walnuts or pecans add lovely crunch if you want extra texture
- Roasted sweet potato cubes make this even more substantial for colder months
- A drizzle of good-quality balsamic glaze takes it over the top
Pin Theres something deeply comforting about a salad that feels substantial yet fresh, that honors vegetables without making them feel like an afterthought. This is the kind of food that makes you feel nourished from the inside out.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare the lentils and broccolini up to 2 days in advance. Store them separately in the refrigerator. The vinaigrette can be made ahead and kept in a jar. Cook the eggs fresh before serving for the best texture.
- → What if I can't find broccolini?
Regular broccoli florets blanched for 2-3 minutes work perfectly as a substitute. You could also use blanched asparagus or green beans for similar texture and flavor profiles.
- → How do I get perfectly soft-cooked eggs?
Bring water to a gentle boil, lower room-temperature eggs in carefully, and maintain a steady simmer for exactly 7 minutes. Immediately transfer to an ice bath for 2 minutes to stop cooking and make peeling easier.
- → Can I use other types of lentils?
French green lentils (lentilles du Puy) hold their shape best. Brown lentils work but may become softer. Avoid red lentils as they'll disintegrate. Black beluga lentils are an excellent alternative.
- → Is this served warm or cold?
This dish shines when served slightly warm or at room temperature, which allows flavors to meld. The texture is ideal when the lentils are still slightly warm and the eggs have just been cooked.