Save to Pins The tiny green lentils from Le Puy have this incredible way of holding their shape while becoming buttery inside, something I discovered during a rainy Sunday experiment years ago when I needed something substantial but not heavy.
I first made this for a friend recovering from surgery, watching her face light up as she realized something so nourishing could taste this vibrant and alive.
Ingredients
- French green lentils: These tiny speckled lentils keep their firm texture better than any variety I have tried
- Broccolini: More delicate than regular broccoli with sweet stems that need nothing more than a quick blanch
- Soft-cooked eggs: Seven minutes gives you that perfect jammy center that coats every lentil
- Dijon vinaigrette: The sharp mustard cuts through the earthy lentils while tying everything together
- Red onion and parsley: Fresh brightness that makes each forkful feel like spring
Instructions
- Cook the lentils:
- Simmer them with a bay leaf until just tender, about 20 to 25 minutes, then drain well while warm.
- Blanch the broccolini:
- Drop into boiling salted water for 2 to 3 minutes until vibrant green, then shock in cold water.
- Perfect the eggs:
- Simmer gently for exactly 7 minutes before an ice bath makes peeling effortless.
- Whisk the vinaigrette:
- Combine the olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified.
- Toss everything together:
- Add warm lentils, broccolini, onion, and parsley to the dressing and fold gently.
- Assemble and serve:
- Plate the salad, halve the eggs on top, and finish with cheese if you like.
Save to Pins This salad has become my go-to for impromptu dinners, transforming simple pantry ingredients into something that feels like a celebration.
Making Ahead
The lentils and broccolini actually improve after a day in the refrigerator, letting flavors meld beautifully.
Egg Timing Secrets
I keep a small bowl of ice water ready before I even start the eggs, because every second counts when you are chasing that perfect jammy consistency.
Serving Suggestions
A crusty baguette for catching broken egg yolks and an extra drizzle of good olive oil never hurt anyone.
- Add toasted walnuts for crunch if serving vegan
- A squeeze of lemon brightens everything just before serving
- Let guests crack their own eggs for maximum drama
Save to Pins Somehow this salad manages to be both comforting and refreshing at the same time.
Frequently Asked Questions
- → What makes French lentils different from regular lentils?
French green lentils (lentilles du Puy) hold their shape better during cooking and have a peppery, earthy flavor. They're smaller and firmer than brown or red lentils, making them perfect for salads where texture matters.
- → Can I make this ahead of time?
Yes, the lentils and vinaigrette can be prepared up to 2 days in advance. Store them separately and combine just before serving. The broccolini is best blanched fresh, but can be done a day ahead and kept refrigerated.
- → How do I get perfect soft-cooked eggs?
Simmer eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This stops the cooking and gives you jammy yolks with set whites every time.
- → What can I substitute for broccolini?
Regular broccoli florets, asparagus spears, or green beans work well. Blanch them just until crisp-tender—about 2-3 minutes for florets, slightly longer for thicker vegetables.
- → Is this suitable for meal prep?
Absolutely. Store components separately in airtight containers: lentils with dressing, broccolini, and peeled eggs. Reheat lentils slightly or enjoy cold—the flavors actually improve after marinating together.
- → How can I add more protein?
Beyond the eggs and lentils, try adding roasted chickpeas, walnuts, or even diced chicken. For a vegan boost, hemp seeds or nutritional yeast work beautifully in the dressing.