Save There's something about the way French lentils hold their shape that made me fall in love with this salad on a rainy Tuesday afternoon. I'd just discovered them at a farmers market, and the vendor kept insisting they were different from regular lentils, so naturally I had to prove her right. That first bowl, warm and dressed simply with whatever vinaigrette I could assemble, felt like uncovering a secret. The soft egg yolk breaking into the lentils sealed the deal, and I've been making versions of this ever since.
I made this for a potluck where everyone brought something trying too hard, and somehow this humble salad became the thing people kept going back to. My friend Marcus asked for the recipe three times, and the best part was watching someone who only ate meat dive into a second helping without even realizing there was no chicken involved. That's when I knew this wasn't just salad, it was actually something special.
Ingredients
- French green lentils (lentilles du Puy): These hold their shape beautifully while cooking, unlike brown lentils which turn to mush, and they have a peppery edge that makes the whole salad taste more sophisticated than it has any right to.
- Bay leaf: Just one leaf simmered with the lentils gives them a subtle depth that you won't even consciously notice but will absolutely miss if you skip it.
- Broccolini: The thinner cousin of broccoli that cooks faster and stays crisp-tender instead of turning into little trees, and it's worth seeking out specifically for this dish.
- Red onion: Slice it thin so it softens slightly from the warm vinaigrette without staying aggressively sharp, and it brings a visual pop the salad needs.
- Fresh flat-leaf parsley: Don't use the curly kind, which tastes more bitter and dusty, and this herb stays bright and friendly even when tossed with warm ingredients.
- Large eggs: Seven minutes gives you that perfect jammy yolk that's still runny enough to coat the lentils without being completely raw, which took me a few attempts to dial in.
- Extra-virgin olive oil: This is the base of your vinaigrette so it deserves to be good, but you don't need the fanciest bottle, just something you'd actually want to taste.
- Red wine vinegar: Sharp and clean without being harsh, and it cuts through the earthiness of lentils in exactly the right way.
- Dijon mustard: A teaspoon sounds small but it emulsifies the vinaigrette and adds a subtle bite that makes everything taste more intentional.
- Garlic: Minced small and whisked into the vinaigrette raw, which is stronger than roasted but perfect for this application.
- Goat cheese or feta: Optional but honestly it's the move if you're not keeping this vegan, and it melts slightly from the warm salad creating little pockets of creaminess.
Instructions
- Start the lentils:
- Rinse your lentils under cold water first, then combine them with the bay leaf and water in a medium saucepan. Bring everything to a boil, then immediately drop the heat down and let them simmer uncovered for 20 to 25 minutes until they're tender but still hold their shape when stirred.
- Blanch the broccolini:
- While the lentils are going, get a separate pot of salted water boiling and drop in your broccolini for just 2 to 3 minutes, watching how they turn a brighter, almost neon green when they're ready. Pull them out and plunge them immediately into cold water to stop them cooking any further.
- Soft-cook the eggs:
- Bring water to a boil in a small saucepan and gently lower your eggs in with a spoon, then set a timer for exactly 7 minutes because this is where precision actually matters. Transfer them to an ice bath for 2 minutes to stop the cooking, then peel them gently under cool running water starting from the wider end where the air pocket is.
- Make the vinaigrette:
- In a large bowl, whisk together your olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until it looks slightly emulsified and tastes balanced between sharp and rich. You're aiming for something that makes you pause and think about what you just tasted.
- Bring it together:
- Drain your cooked lentils and add them to the bowl while they're still warm, then add the broccolini, thinly sliced red onion, and chopped parsley and toss everything gently until the vinaigrette coats everything evenly. The warmth of the lentils will slightly soften the onion and help the flavors marry together.
- Plate and serve:
- Divide the salad among your plates, then halve the soft-cooked eggs and nestle them on top where their yolks can be the centerpiece. Crumble cheese over everything if you're using it, finish with a grind of black pepper, and eat it warm or let it cool to room temperature.
Save The moment I understood this salad's real power was when my sister, who exists on a strict diet of pasta and skepticism, ate three plates at a dinner and admitted it was better than the fancy restaurant we'd gone to the week before. She still texts me asking for it when she's planning a dinner, and somehow that feels like the highest compliment.
Why This Salad Works as a Main Course
The combination of protein from the lentils and eggs means you're not eating salad in the way some sad desk lunch kind of way, you're eating something substantial enough to be satisfied and light enough to not feel heavy. The fiber in the lentils keeps you full for hours, which is genuinely useful when you're trying to cook something once and eat it for multiple meals.
The French Lentil Advantage
I learned to specifically seek out lentilles du Puy after making this with regular green lentils and ending up with something mushy that felt like I'd failed somehow. French lentils are smaller and denser, with a slightly peppery taste that adds personality without you having to do anything extra, and they're worth the small price difference. Once you taste the difference, you'll never go back.
Make It Your Own
This salad is a template more than a strict formula, which means you can swap things around based on what's in your kitchen or what sounds good. I've made it with roasted chickpeas instead of eggs for meal prep, swapped the broccolini for roasted green beans when that's what looked good at the market, and even experimented with different vinegars depending on my mood.
- If you're vegan or skipping the eggs for any reason, add toasted walnuts or roasted chickpeas to keep the protein and texture interesting.
- Experiment with different vinegars like sherry or champagne vinegar if you want to shift the flavor profile slightly without changing the basic structure.
- The salad tastes even better the next day once the flavors have had time to get to know each other, so make extra if you can.
Save This salad has become my go-to when I want to cook something that feels like you made an effort but doesn't actually stress you out. Serve it with a crisp wine and watch people's faces when they realize something this elegant came from your own kitchen.
Recipe Q&A
- → Can I make the lentils ahead of time?
Yes, cook the lentils up to 2 days in advance and store them in the refrigerator. Bring to room temperature before tossing with the vinaigrette and vegetables for best results.
- → What if I can't find broccolini?
You can substitute regular broccoli florets, blanched for the same time. Alternatively, try asparagus pieces or green beans for a similar crisp-tender texture.
- → How do I get perfectly jammy eggs?
Simmer large eggs for exactly 7 minutes in gently boiling water, then transfer immediately to an ice bath for 2 minutes. This yields perfectly set whites with creamy, runny yolks.
- → Can this be made vegan?
Absolutely. Simply omit the eggs and cheese, adding protein like roasted walnuts, chickpeas, or cubed tofu instead. The Dijon vinaigrette is naturally plant-based.
- → What's the best way to store leftovers?
Store components separately for up to 3 days. Keep dressed portions in the refrigerator for 1-2 days, though the eggs are best added fresh when serving.