Save French Lentil Salad with Broccolini and Soft-Cooked Eggs is a nutrient-rich dish that balances earthy flavors with vibrant textures. This hearty vegetarian salad features tender green lentils and crisp-tender broccolini, topped with the indulgence of jammy, soft-cooked eggs.
Save Whether served as a light main course or a substantial side dish, this recipe is perfect for those seeking a wholesome meal that doesn't compromise on flavor. It captures the essence of French bistro cooking with simple, high-quality ingredients.
Ingredients
- 1 cup (200 g) French green lentils (lentilles du Puy), rinsed
- 1 bay leaf
- 8 oz (225 g) broccolini, trimmed and halved
- 1 small red onion, thinly sliced
- 1 cup (30 g) fresh flat-leaf parsley, roughly chopped
- 4 large eggs
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup (30 g) crumbled goat cheese or feta (optional)
- Freshly cracked black pepper, to taste
Instructions
- Step 1
- Combine lentils, bay leaf, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain, discard bay leaf, and set aside.
- Step 2
- While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
- Step 3
- For soft-cooked eggs: Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.
- Step 4
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- Step 5
- Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
- Step 6
- Divide salad among plates. Halve the soft-cooked eggs and place on top. Sprinkle with goat cheese or feta, if using. Finish with extra cracked pepper. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
To ensure the best texture, avoid overcooking the French green lentils; they should be tender but still firm to the touch. When preparing the eggs, the ice bath is essential for stopping the cooking process immediately, ensuring the yolks stay jammy and the eggs are easier to peel.
Varianten und Anpassungen
For a vegan version, simply omit the eggs and cheese. You can add roasted walnuts or chickpeas for extra protein and a different texture. If you prefer a sharper taste, feta is an excellent substitute for goat cheese.
Serviervorschläge
This salad is excellent served warm or at room temperature. For a complete dining experience, pair it with a crisp Sauvignon Blanc or a dry rosé. It works equally well as a standalone vegetarian dinner or a hearty side dish for grilled proteins.
Save This French Lentil Salad is a versatile and elegant addition to your recipe collection, offering a sophisticated blend of simple ingredients that provide lasting energy and great taste.
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 peppery flavor and firm texture that makes them ideal for salads, remaining tender but never mushy even after simmering.
- → Can I prepare this ahead of time?
Yes, the lentils and broccolini can be cooked and dressed up to a day in advance. Store them in the refrigerator and bring to room temperature before serving. Cook the eggs fresh for the best texture, adding them just before serving.
- → How do I get perfectly soft-cooked eggs?
Simmer eggs in boiling water for exactly 7 minutes, then immediately transfer to an ice bath for 2 minutes. This stops the cooking and makes peeling easier. The result should be a set white with a warm, jammy yolk.
- → What can I substitute for broccolini?
You can use regular broccoli florets, blanched for the same time, or try asparagus cut into pieces. Blanching maintains the bright color and crisp-tender texture that pairs so well with the earthy lentils.
- → Is this suitable for meal prep?
Absolutely. The lentil and vegetable base keeps well for 3-4 days when refrigerated. Store the vinaigrette separately if preferred, and add fresh eggs when reheating or serving. The flavors actually improve as they meld together.
- → How do I make this vegan?
Simply omit the eggs and cheese. Add protein-rich alternatives like roasted walnuts, chickpeas, or cubed avocado. The lentils themselves provide substantial protein, making this a satisfying plant-based main without modification.