French Lentil Salad Broccolini Eggs

There's something about a French lentil salad that makes you feel like you're doing something right for your body. I discovered this particular combination on a Tuesday afternoon when I had a half-empty container of lentilles du Puy staring at me from the pantry, some broccolini that needed using, and four eggs that seemed to be calling out for something more interesting than scrambled. What started as a pantry cleanup became my go-to lunch that I now make on repeat, especially when I want something that feels both comforting and nourishing.

I made this for my sister last month when she was going through a phase of trying to eat better, and she texted me three days later asking for the recipe because she'd already made it twice. That moment when someone asks for your recipe is when you know you've stumbled onto something worth repeating, and watching her add her own twist with walnuts instead of goat cheese felt like the highest compliment.

Ingredients

• French green lentils (lentilles du Puy): These little gems hold their shape instead of turning to mush, which is what you want here—buy them if you can find them because regular brown lentils will disappoint you with their mushiness.
• Bay leaf: One humble leaf transforms the cooking water into something with actual flavor, and it's worth the extra 30 seconds it takes to remember to remove it.
• Broccolini: The more delicate cousin of regular broccoli, it blanches quickly and stays crisp-tender, which is exactly what this salad needs texture-wise.
• Red onion: Thin slices give you that sharp bite that keeps the whole salad from feeling heavy, and the red adds a color that makes you want to eat it.
• Fresh flat-leaf parsley: Not the decorative stuff—rough chop it and let it do the work of brightening everything up with herbaceous freshness.
• Large eggs: Room temperature eggs cook more evenly, so pull them out of the fridge while you're getting everything else ready.
• Extra-virgin olive oil: This is not the time for bargain oil because it's the backbone of the vinaigrette and it actually matters here.
• Red wine vinegar: Tangy, bright, and it knows how to behave in a vinaigrette without being aggressive about it.
• Dijon mustard: One teaspoon creates an emulsion that makes the vinaigrette cling to everything instead of pooling at the bottom.
• Garlic clove: Minced small so it distributes evenly and doesn't create little pockets of raw garlic heat that surprise you mid-bite.
• Goat cheese or feta: Optional but recommended if you're not vegan, because the creaminess against those warm lentils is a moment worth having.

Instructions

Get the lentils going:

Rinse your lentils in a fine mesh strainer because sometimes there's a little bit of dust hiding in there. Combine them with water and a bay leaf in a medium saucepan, bring to a boil, then reduce heat and let them simmer uncovered for 20 to 25 minutes—you want them tender but still holding their shape, not falling apart into mush.

Blanch the broccolini:

While the lentils are doing their thing, bring a separate pot of salted water to a boil and drop in your broccolini halves for just 2 to 3 minutes until they turn that bright, almost glowing green and a fork goes through them with gentle resistance. Drain them immediately and shock them in cold water to stop them from cooking any further.

Cook the eggs to jammy perfection:

Fill a small saucepan with water and bring it to a rolling boil, then gently lower in your room-temperature eggs one at a time so they don't crack from the shock. Let them simmer for exactly 7 minutes—set a timer because those 30 seconds matter between jammy and fully hard-boiled, and you're after jammy here.

Ice bath moment:

The second your timer goes off, transfer those eggs to an ice bath for about 2 minutes to stop the cooking process and make them easier to peel. Start peeling from the wider end where the air pocket is, and go slowly under cool running water if they're giving you any resistance.

Whisk together your vinaigrette:

In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until it looks like it's starting to emulsify and come together. This is easier than it sounds and takes maybe two minutes of actual whisking.

Bring it all together:

While the lentils are still warm, add them to the bowl with the vinaigrette along with the blanched broccolini, thinly sliced red onion, and roughly chopped parsley, then toss everything gently so nothing breaks and everything gets coated in that tangy dressing. Let it sit for a minute so the flavors start getting to know each other.

Plate and finish:

Divide the salad among your plates, halve your soft-cooked eggs and nestle them on top, then finish with a sprinkle of goat cheese or feta if you're using it and some freshly cracked black pepper. Serve while the lentils are still warm or let it come to room temperature—both ways are genuinely good.

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My favorite thing about this salad is that it bridges the gap between eating something healthy and eating something you genuinely look forward to. There's no feeling of denial or punishment in it, just good food that happens to be good for you.

Why This Works as a Meal

This salad has everything your body actually needs in one bowl—protein from the lentils and eggs, healthy fats from the olive oil, vegetables for nutrients and fiber, and carbs that won't leave you tired an hour later. It's substantial enough that you're not snacking an hour after lunch, but it never feels heavy or like you're restricting yourself. I've learned that this is the sweet spot where food stops being a chore and starts being something you anticipate.

Make-Ahead and Storage Wisdom

This is one of those rare salads that gets better as it sits because the lentils soak up the vinaigrette and become even more flavorful the next day. The broccolini stays crisp if you store it separately from the dressing, and the eggs are best added within a few hours of serving so the yolk doesn't harden too much from sitting in the cold. I've found that making the lentil and broccolini base on Sunday means I can have this for lunch all week by just adding fresh eggs and cheese right before eating.

Variations and Customizations

This salad is forgiving enough to work with whatever you have on hand, which is honestly when it goes from recipe to strategy for staying fed well. I've thrown in roasted chickpeas when I was out of eggs, used walnuts or pecans when I wanted more crunch, and added a handful of fresh spinach when I wanted more greenery. For the cheese-averse, crumbled feta swaps easily with goat cheese, or skip it entirely if you're vegan and bump up the chickpeas instead.

• Roasted walnuts or almonds add texture and healthy fats if eggs aren't happening that day.
• Fresh spinach or arugula can replace or join the parsley depending on what you have and what you're craving.
• A splash of Dijon mustard in the vinaigrette goes a long way toward making everything taste more intentional and French.

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This is the salad I make when I want to feel like I'm taking care of myself without it feeling like work. That's the whole point, really.

Recipe Questions & Answers

→ What makes French lentils different from regular lentils?

French green lentils (lentilles du Puy) hold their shape better during cooking than other varieties. They have a peppery flavor and firmer texture that's perfect for salads, staying tender without becoming mushy.

→ Can I make this ahead of time?

The lentil and vegetable base can be prepared up to 2 days in advance and stored in the refrigerator. Cook eggs fresh before serving, as they're best when just prepared. The vinaigrette can be made separately and tossed in when serving.

→ What can I substitute for broccolini?

Regular broccoli florets, asparagus spears, or haricots verts all work well. Blanch similarly until crisp-tender. The key is maintaining that bright green color and slight crunch.

→ 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 and ensures that perfect jammy consistency with set whites and creamy yolks.

→ Is this suitable for meal prep?

Absolutely. Store components separately in airtight containers: lentils and vegetables, vinaigrette, and eggs. Reassemble portions throughout the week. The flavors actually improve as ingredients marinate together.