Nutrient-rich bowl featuring tender Puy lentils, crisp broccolini, and jammy eggs with zesty Dijon dressing.
# What You'll Need:
→ Lentils and Vegetables
01 - 1 cup French green lentils (lentilles du Puy), rinsed
02 - 1 bay leaf
03 - 8 oz broccolini, trimmed and halved
04 - 1 small red onion, thinly sliced
05 - 1 cup fresh flat-leaf parsley, roughly chopped
→ Vinaigrette
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ To Finish
13 - 1/4 cup crumbled goat cheese or feta (optional)
14 - Freshly cracked black pepper, to taste
# Directions:
01 - Combine French green lentils, bay leaf, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are just tender. Drain well, discard the bay leaf, and set aside.
02 - Bring a separate pot of salted water to a boil. Add trimmed broccolini and blanch for 2 to 3 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to stop the cooking process.
03 - Bring water to a gentle boil in a small saucepan. Carefully lower eggs into the water and simmer for exactly 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully while warm.
04 - In a large mixing bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified and smooth.
05 - Add warm lentils, blanched broccolini, sliced red onion, and chopped parsley to the bowl with vinaigrette. Toss gently but thoroughly to coat all ingredients evenly.
06 - Divide salad among serving plates. Halve the soft-cooked eggs and arrange on top. Sprinkle with crumbled goat cheese or feta if desired. Finish with additional cracked black pepper. Serve warm or at room temperature.
