Save There was this tiny corner café in Lyon where I first ate something like this, perched on a wobbly stool while rain tapped against the window. The chef brought out this bowl of lentils, still warm from the stove, with that gorgeous jammy egg perched on top like a crown. I went back three days in a row trying to decode what made it taste so extraordinary. Turns out it was the Dijon cutting through the earthy lentils, plus how everything came together at that perfect warm temperature.
I made this for my sister last spring when she was recovering from surgery and needed something nourishing but not heavy. She took one bite and actually got quiet, which never happens, then asked if I could teach her how to soft-boil eggs properly. We ended up eating it on her back porch with a crisp rosé, watching the sunset turn everything golden. Now she calls it her comfort food even though it sounds fancy enough for dinner guests.
Ingredients
- 1 cup French green lentils: These tiny speckled lentils hold their shape beautifully and have this wonderful peppery bite that regular brown lentils just cannot match
- 1 bay leaf: Such a humble ingredient but it lends this subtle aromatic backbone to the lentils as they simmer away
- 8 oz broccolini: More elegant than broccoli with its delicate stems and peppery florets that turn brilliant green when blanched
- 1 small red onion: Thinly sliced, it adds this sharp sweet crunch that cuts right through the rich earthiness of everything else
- 1 cup fresh flat-leaf parsley: Do not skip this, it brings this fresh grassy brightness that makes the whole dish sing
- 4 large eggs: Cooked to that perfect jammy consistency where the white is set but the yolk stays gorgeous and runny
- 3 tbsp extra-virgin olive oil: The foundation of your vinaigrette, so use the good stuff you would drizzle on bread
- 1 tbsp red wine vinegar: Adds just enough acid to wake up all the flavors without being too harsh
- 1 tsp Dijon mustard: This is the secret weapon that emulsifies everything and gives that signature French tang
- 1 small garlic clove: Minced nice and fine, it weaves through the salad without ever being overwhelming
- 1/2 tsp sea salt: Enhances all the flavors without making anything taste salty
- 1/4 tsp freshly ground black pepper: Freshly cracked makes such a difference here
- 1/4 cup crumbled goat cheese or feta: Completely optional but adds this lovely creamy tang if you want to treat yourself
Instructions
- Cook the lentils until perfectly tender:
- Combine the rinsed lentils with a bay leaf and four cups of water in a medium saucepan, bring everything to a rolling boil, then lower the heat and let it simmer uncovered for about twenty to twenty five minutes until the lentils are tender but still holding their shape. Drain them well and discard that bay leaf.
- Blanch the broccolini for maximum brightness:
- While those lentils are bubbling away, get another pot of salted water boiling and drop in your trimmed broccolini for just two or three minutes until it is this vibrant green and crisp tender. Immediately drain and rinse under cold water to lock in that gorgeous color.
- Master the soft cooked eggs:
- Bring a small saucepan of water to a gentle boil, carefully lower your eggs in, and let them simmer for exactly seven minutes for that perfect jammy consistency. Transfer them straight to an ice bath for two minutes so they stop cooking and are easier to peel.
- Whisk together your vinaigrette:
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon, minced garlic, salt, and pepper until it is completely emulsified and glossy.
- Bring everything together:
- Add those warm lentils, bright broccolini, sliced red onion, and fresh parsley right into the bowl with the vinaigrette, then toss everything gently until it is all beautifully coated.
- Assemble and serve:
- Divide this gorgeous salad among four plates, carefully halve those soft cooked eggs and arrange them on top, sprinkle with crumbled cheese if you are using it, and finish with an extra crack of black pepper. Serve it while it still has that lovely warmth from the lentils.
Save This has become my go-to when friends come over for lunch and I want something that looks impressive but comes together mostly from pantry staples. There is something so satisfying about how a few humble ingredients can transform into something that feels like it came from a bistro.
Making It Your Own
Sometimes I swap in arugula for half the parsley when I want more peppery bite, or add roasted walnuts for crunch. In summer, fresh cherry tomatoes halved and scattered on top bring this lovely sweetness that plays beautifully with the tangy vinaigrette. The recipe is wonderfully forgiving, inviting you to use what you have or what is in season.
Temperature Magic
Serving this while the lentils are still warm makes such a difference in how the flavors open up and meld together. That warmth helps the vinaigrette coat everything more generously, plus the contrast between the warm lentils and cool fresh vegetables is absolutely lovely. If you need to make it ahead, just let everything come to room temperature before serving, it is still delicious but has a completely different character.
Wine Pairing Secrets
A crisp Sauvignon Blanc cuts through the richness of those eggs while complementing the broccolini, but honestly a dry rosé might be even better. The slight strawberry notes in a good French rosé play so nicely with the earthy lentils and tangy vinaigrette. Do not overthink it though, any bright acidic white wine will make this feel like you are dining in Provence.
- Keep the eggs in their shell until right before serving to maintain that perfect texture
- The salad actually tastes better after it sits for ten minutes, letting all those flavors get acquainted
- If you are prepping this ahead, undercook the lentils slightly since they will continue absorbing the vinaigrette
Save Every time I make this now, I think back to that rainy afternoon in Lyon and how a simple bowl of lentils can feel like such a gift. Hope it brings you the same joy it has brought to my table.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare lentils and broccolini up to 2 days in advance. Store separately and toss with vinaigrette before serving. Cook eggs fresh for best texture.
- → What if I can't find broccolini?
Broccoli florets, asparagus, or green beans work well as substitutes. Adjust blanching time to maintain crisp-tender texture.
- → How do I get perfectly soft-cooked eggs?
Simmer eggs for exactly 7 minutes, then transfer immediately to an ice bath. This stops cooking and ensures jammy yolks.
- → Can I use other lentil varieties?
French green lentils (lentilles du Puy) hold their shape best. Brown lentils work but may become softer. Avoid red lentils as they turn mushy.
- → Is this suitable for meal prep?
Excellent for meal prep. Store components in separate containers. Add fresh eggs when serving to maintain texture and quality.
- → What wine pairs well?
A crisp Sauvignon Blanc or dry rosé complements the tangy vinaigrette and earthy lentils beautifully.