# 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 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Finishing Elements
13 - 1/4 cup crumbled goat cheese or feta (optional)
14 - Freshly cracked black pepper, to taste
# Directions:
01 - Combine lentils, bay leaf, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are just tender. Drain, discard bay leaf, and set aside.
02 - 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.
03 - 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.
04 - In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to create the vinaigrette.
05 - Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
06 - 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.
