Save A hearty, nutrient-rich salad featuring tender French lentils, crisp-tender broccolini, and jammy soft-cooked eggs, finished with a tangy Dijon vinaigrette. This vibrant dish offers a perfect balance of earthy flavors and bright, acidic notes, making it an ideal choice for a healthy vegetarian main course or a sophisticated side dish.
Save French green lentils, also known as lentilles du Puy, are the star of this dish because they maintain their firm structure after cooking, unlike other varieties that can become mushy. When paired with blanched broccolini and a zesty garlic-dijon dressing, they create a base that is both elegant and filling.
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 your broccolini stays vibrant and snappy, use an ice bath or rinse immediately under very cold water after blanching. For the lentils, start checking them at the 20-minute mark to ensure they don't overcook, as their firm texture is key to this salad's success.
Varianten und Anpassungen
For a vegan version, simply omit the eggs and cheese. You can enhance the protein profile by adding roasted walnuts or chickpeas instead. If you prefer a different cheese, crumbled feta offers a similar salty tang to the optional goat cheese.
Serviervorschläge
This versatile dish can be served warm or at room temperature. It works beautifully as a light main course or a side. For a complete French-inspired meal, pair the salad with a glass of crisp Sauvignon Blanc or a dry rosé.
Save Enjoy this nutritious and flavorful French Lentil Salad, a perfect example of how simple ingredients can come together to create a sophisticated and healthy meal.
Recipe FAQs
- → What makes French lentils different from other varieties?
French green lentils, or lentilles du Puy, hold their shape beautifully during cooking. They have a peppery flavor and firm texture that makes them ideal for salads. Unlike red lentils that turn mushy, these remain distinct and tender even after simmering.
- → Can I prepare components ahead of time?
Absolutely. Cook the lentils and blanch the broccolini up to two days in advance. Store them separately in the refrigerator. The vinaigrette can be whisked together and kept for several days. Soft-cook the eggs just before serving for the best texture.
- → How do I get perfectly jammy eggs?
Simmer large eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This stops the cooking and creates that ideal runny-yolk, set-white consistency. Peel carefully while slightly warm.
- → What can I substitute for broccolini?
Regular broccoli florets work well—just cut them smaller and blanch for an additional minute. Asparagus, green beans, or even roasted Brussels sprouts make excellent alternatives depending on the season.
- → Is this suitable for meal prep?
Yes, though store components separately. Keep lentils, broccolini, and vinaigrette in one container, and add fresh herbs when serving. Soft-cooked eggs are best made fresh, but you can hard-boil eggs ahead if planning to reheat the salad.
- → How do I make this vegan?
Skip the eggs and cheese entirely. Add protein-rich alternatives like roasted walnuts, toasted pumpkin seeds, or chickpeas. The lentils already provide substantial protein at 17 grams per serving, making it satisfying without animal products.