French Lentil Salad With Broccolini and Soft-Cooked Eggs

There's something about the moment when a soft-cooked egg breaks open over warm lentils that just makes sense. I discovered this salad on a Tuesday afternoon when I had nothing but pantry staples and the stubborn desire to eat something that felt both simple and special. The French lentils held their shape perfectly, the broccolini stayed just crisp enough, and that jammy yolk created its own sauce. It became the kind of dish I make when I want to feel grounded, nourished, and honestly impressed with myself for minimal effort.

My friend Maya came over when I was testing this recipe, and she sat at my kitchen counter eating straight from the serving bowl before I could even plate it properly. She kept saying, "This is what salad should be," between bites, and I realized she was right—it's substantial enough to feel like a real meal, but light enough that you don't need a nap afterward. That's when I knew I'd stumbled onto something worth repeating.

Ingredients

• French green lentils (lentilles du Puy): These little gems hold their shape when cooked, unlike brown lentils which turn to mush if you blink at them—trust me on this one.
• Bay leaf: A single leaf adds subtle warmth and depth to the cooking water, making the lentils taste like someone actually cared.
• Broccolini: It's like regular broccoli's more delicate cousin, and the quick blanch keeps it bright green and snappy rather than sad and gray.
• Red onion: Thinly sliced, it adds a sharp bite that cuts through the richness of the egg yolk and creamy cheese.
• Fresh flat-leaf parsley: Don't skip this—it brings a peppery freshness that somehow makes everything taste more like itself.
• Eggs: The soft-cooked yolk at seven minutes is non-negotiable; it's the golden moment between runny and hard.
• Extra-virgin olive oil: Use one you actually like tasting on its own, because you'll taste it here.
• Red wine vinegar: Balances the earthiness of the lentils with a gentle acidity that makes your mouth water.
• Dijon mustard: This acts as an emulsifier and adds a sophisticated tang that regular yellow mustard just can't touch.
• Goat cheese or feta: Optional but honestly, the tangy creaminess against the warm lentils is worth the calories.

Instructions

Start the lentils:

Rinse your French lentils under cold water, then combine them with the bay leaf and four cups of water in a medium saucepan. Bring to a boil, then lower the heat and let them simmer uncovered for 20 to 25 minutes until they're just tender but not falling apart. You'll know they're ready when you can squeeze one between your fingers and it breaks cleanly.

Blanch the broccolini:

While the lentils are cooking, get a separate pot of salted water boiling—it should taste like the sea. Add your broccolini and let it cook for just 2 to 3 minutes until it turns bright green, then immediately drain and plunge it into cold water to stop the cooking.

Soft-cook the eggs:

Bring a small pot of water to a boil and gently lower your eggs in using a spoon. Simmer for exactly seven minutes, then transfer them to an ice bath for a couple of minutes before peeling—this stops the cooking and makes peeling easier.

Build the vinaigrette:

In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste it and adjust—the vinegar should sing a little.

Bring it together:

Add the still-warm drained lentils to the vinaigrette along with the blanched broccolini, thinly sliced red onion, and roughly chopped parsley. Toss everything gently so the warm lentils absorb the dressing without falling apart.

Plate and finish:

Divide the salad among your plates while it's still warm. Halve each soft-cooked egg and nestle it on top, then scatter with goat cheese if you're using it. Finish with a crack of fresh black pepper and serve warm or let it cool to room temperature—both are equally good.

Save

This became the salad I made for myself when I needed proof that eating well doesn't require complicated recipes or hours in the kitchen. There's something deeply satisfying about biting into a warm lentil, knowing you made it happen.

The Magic of Timing

The beauty of this salad lives in its timing—everything finishes at roughly the same moment, which means you're not juggling cold components and hot ones. Start the lentils, then begin the broccolini water, and you'll find that by the time the lentils are tender, the broccolini is already refreshing in cold water and the eggs are just about ready for their ice bath. It feels orchestrated without being fussy, and that's the whole point.

Why This Vinaigrette Works

The combination of Dijon mustard and red wine vinegar creates a dressing that clings to each lentil instead of pooling at the bottom of the bowl. The mustard acts as an emulsifier, binding the oil and vinegar together in a way that feels almost luxurious for something so simple. When you dress warm lentils, they absorb the flavors like little sponges, which is why this salad tastes better the longer it sits.

Make It Your Own

I've learned that this salad is incredibly forgiving, and that's part of its charm. You can swap the broccolini for roasted asparagus, add crispy bacon if you want, or toss in some caramelized shallots for extra depth. The foundation is strong enough to handle variations without falling apart. Here are a few directions worth exploring:

• For a vegan version, skip the eggs and cheese, then add toasted walnuts or roasted chickpeas for crunch and protein.
• In cooler months, try serving it warm straight from the stove with a dollop of Greek yogurt instead of cheese for a creamier finish.
• If you're making this for guests, prep everything ahead and assemble it just before serving so the eggs stay warm and the broccolini stays snappy.

Save

This is the kind of salad that proves you don't need complicated techniques or fancy ingredients to eat well. Make it once, and you'll find yourself making it again and again.

Recipe Questions & Answers

→ How do I achieve perfectly jammy soft-cooked eggs?

Simmer large eggs in boiling water for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This timing yields whites that are fully set with yolks that remain gloriously golden and slightly runny.

→ Can I make this dish ahead of time?

The lentils and vinaigrette can be prepared up to 2 days in advance and stored separately. Cook the eggs fresh before serving, or store peeled soft-boiled eggs for up to 1 day. Assemble just before serving to maintain the broccolini's vibrant color and crisp texture.

→ What makes French green lentils different from regular lentils?

French green lentils (lentilles du Puy) hold their shape beautifully during cooking, developing a tender yet slightly firm texture. Their earthy, peppery flavor pairs exceptionally well with the bright broccolini and rich eggs in this dish.

→ How can I adapt this for vegan diets?

Omit the eggs and cheese entirely. Add protein-rich alternatives like roasted walnuts, toasted pumpkin seeds, or chickpeas. Consider adding avocado for creaminess that mimics the richness of the soft-cooked eggs.

→ What's the best way to store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette on the side to prevent sogginess. Reheat lentils and broccolini gently, and consider frying leftover soft-boiled eggs for a delicious twist.

→ Can I substitute broccolini with other vegetables?

Yes! Broccoli florets, asparagus, haricots verts, or roasted Brussels sprouts work wonderfully. Blanch similarly—just adjust timing based on vegetable thickness until crisp-tender and brightly colored.