Pin it There's something about French lentil salad that stops me mid-afternoon and makes me want to cook it right then. Last spring, I watched a friend toss together warm lentils with bright greens and a whisper of Dijon, then crown each bowl with a soft egg that broke into jammy gold, and suddenly I understood why this dish shows up at every French table from bistros to home kitchens. It's the kind of salad that feels both elegant and completely unfussy, the way the best French food often does.
I made this for a partner who claimed they didn't like salad, and watching them go back for thirds was quietly one of my favorite kitchen moments. The warm lentils absorbed the vinaigrette like they were thirsty for it, and the crunch of broccolini against that creamy egg yolk seemed to change their entire philosophy about salads existing beyond rabbit food.
Ingredients
- French green lentils (lentilles du Puy): These tiny gems stay firm during cooking, never turning to paste like brown lentils do, and they have a peppery minerality that makes them worth seeking out.
- Broccolini: It's halfway between broccoli and leafy greens, tender enough to eat raw but better blanched briefly to unlock its sweetness.
- Soft-cooked eggs: Seven minutes is your magic number for that set white with a jammy, runny yolk that becomes your salad's dressing.
- Red wine vinegar: The acidity cuts through the richness without shouting; save the aggressive vinegars for other dishes.
- Dijon mustard: A small spoonful acts like an emulsifier, helping the vinaigrette cling to every lentil instead of pooling at the bottom.
- Red onion: Thinly sliced, it stays crisp and brings a sharp note that balances the earthiness of the lentils.
- Fresh flat-leaf parsley: Chopped roughly just before serving, it's your final green note and keeps everything tasting alive.
- Goat cheese or feta: Optional but the kind of optional that becomes mandatory after your first bite, crumbling into creamy pockets throughout.
Instructions
- Simmer the lentils gently:
- Combine lentils with a bay leaf and water, bring to a boil, then lower the heat and let them bubble away uncovered for twenty to twenty-five minutes until they're tender but still holding their shape. You should be able to bite through one easily without it collapsing into mush.
- Blanch the broccolini until bright:
- Boil salted water in a separate pot, add the broccolini pieces, and let them cook for just two to three minutes until they turn a vivid green and still have a slight snap. Drain immediately and shock them in cold water to stop the cooking, which locks in that color and texture.
- Cook eggs to jammy perfection:
- Bring fresh water to a boil in a small pot, gently lower in the eggs, and set a timer for exactly seven minutes. Transfer them straight to an ice bath for two minutes to stop the cooking, then peel carefully under cool running water where the shell practically slides off.
- Whisk together your vinaigrette:
- In a large bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, whisking until it emulsifies into something silky. Taste it and adjust the balance; you want the mustard and vinegar to sing without overwhelming the lentils.
- Toss everything while still warm:
- Add the drained lentils, broccolini, thinly sliced red onion, and chopped parsley to the vinaigrette and toss gently so every piece gets coated. The warm lentils absorb the dressing better than cold ones ever could.
- Plate and crown with eggs:
- Divide the salad among plates, halve your soft-cooked eggs, and nestle them on top so the yolk can begin its slow melt into everything. Scatter cheese over if you're using it and finish with a generous crack of black pepper.
Pin it There was a Tuesday when someone came to my table tired and hungry and left two hours later laughing about something completely unrelated to food, and I realized this salad had quietly done its job by nourishing and settling them at once. That's when I knew it belonged in my regular rotation.
Temperature and Timing Matter More Than You'd Think
The beauty of this salad is that it works warm, at room temperature, or even straight from the refrigerator the next day, though the warm version is where the magic lives. The first time you serve it, plate everything while the lentils are still steaming and the egg yolk is still hot enough to create a sauce as it breaks, then watch how the dish transforms on the plate.
Making It Your Own
I've made this with crispy chickpeas instead of eggs for vegan dinners, added toasted walnuts for crunch, swapped the goat cheese for a drizzle of tahini, and it never stops working. The base of lentils, greens, and Dijon vinaigrette is so solid that it welcomes experiments rather than resisting them.
Pairing and Serving Ideas
Serve this with crusty bread to soak up any vinaigrette that pools at the bottom of the bowl, or alongside a glass of crisp Sauvignon Blanc or dry rosé that echoes the acidity of the salad. It's equally at home as a light lunch, a dinner for company, or tomorrow's leftovers that taste even better than tonight's version.
- Make it vegan by skipping the egg and cheese, then add roasted walnuts or chickpeas for protein that keeps it substantial.
- Prepare all components ahead and assemble just before eating so the broccolini stays bright and the lettuce doesn't wilt.
- Double the vinaigrette if you like things dressier; leftover keeps for a week and works on nearly any green.
Pin it This is the kind of salad that makes you feel like you're taking care of yourself without any of the sacrifice that the phrase usually implies. Make it once and it'll find its way back to your table again and again.
Recipe FAQs
- → What makes French lentils different from regular lentils?
French green lentils, also known as lentilles du Puy, hold their shape better during cooking than other varieties. They have a slightly peppery flavor and firm texture that makes them perfect for salads where you want distinct lentils rather than a mushy consistency.
- → Can I prepare this ahead of time?
Absolutely. The lentils and broccolini can be cooked and dressed up to a day in advance—store them in the refrigerator. Cook the eggs fresh just before serving, as soft-cooked eggs don't reheat well. The flavors actually improve after marinating together for a few hours.
- → How do I get perfectly soft-cooked eggs?
Simmer eggs in gently boiling water for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This stops the cooking process and makes peeling easier. The result should be set whites with creamy, jammy yolks that are perfect for coating the lentils.
- → What can I substitute for broccolini?
Regular broccoli florets work well—just cut them into smaller pieces and blanch for an extra minute. Asparagus, green beans, or roasted Brussels sprouts make excellent seasonal alternatives that maintain the same fresh, vegetal element in the bowl.
- → Is this dish protein-rich enough for a main course?
Yes, with 17 grams of protein per serving, this makes a satisfying vegetarian main. The combination of lentils and eggs provides complete protein. For extra substance, add roasted walnuts or chickpeas, or serve with crusty bread to soak up the vinaigrette.