Save Experience a touch of French elegance with this hearty French Lentil Salad. This dish combines the earthy richness of French green lentils with crisp-tender broccolini and the creamy decadence of soft-cooked eggs, all brought together by a bright and tangy Dijon vinaigrette.
Save This salad is as visually stunning as it is nutritious, making it an ideal choice for a sophisticated lunch or a light dinner. The combination of warm lentils and cool, crisp vegetables creates a delightful contrast in every bite.
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: Cook the Lentils
- 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: Blanch the Broccolini
- 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: Prepare 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: Whisk the Vinaigrette
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- Step 5: Assemble the Salad
- Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.
- Step 6: Plate and Garnish
- 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, be careful not to overcook the lentils; they should be tender but still firm. Using an ice bath for the eggs is essential to stop the cooking process immediately, ensuring those perfectly jammy yolks.
Varianten und Anpassungen
For a vegan version, omit the eggs and cheese; add roasted walnuts or chickpeas for extra protein. This salad is naturally gluten-free, but always confirm your source of lentils and cheese to be certain.
Serviervorschläge
Serve this hearty salad as a light main course or a side dish. It pairs excellently with a crisp Sauvignon Blanc or a dry rosé. At 320 calories per serving, it is a balanced and satisfying option for any meal.
Save Whether enjoyed warm or at room temperature, this French Lentil Salad with Broccolini and Soft-Cooked Eggs is a nutrient-dense masterpiece that brings the flavors of France directly to your kitchen table.
Recipe FAQ
- → What makes French lentils different from regular lentils?
French green lentils, or 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, staying tender without becoming mushy even after tossing with vinaigrette.
- → Can I prepare this dish ahead of time?
The lentils and vinaigrette can be prepared up to 2 days in advance and stored separately. Broccolini is best blanched shortly before serving to maintain its bright color and crisp texture. Soft-cooked eggs should be made just before serving for optimal texture.
- → How do I get perfectly jammy 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 process and creates that perfect jammy texture with set whites and golden, slightly runny yolks.
- → What can I substitute for broccolini?
Regular broccoli florets, blanched for slightly longer, work well as a substitute. You could also use asparagus cut into 2-inch pieces, or even blanched green beans for a similar crisp texture and fresh flavor.
- → Is this salad served warm or cold?
This dish is versatile and delicious served warm, at room temperature, or slightly chilled. Tossing warm lentils with the vinaigrette helps them absorb flavors, making it excellent to serve shortly after preparation.
- → How can I make this vegan?
Omit the eggs and cheese entirely. Add protein-rich alternatives like roasted walnuts, toasted pumpkin seeds, or chickpeas. You could also incorporate cubed avocado for creaminess without dairy.