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French Lentil Salad with Broccolini and Soft-Cooked Eggs

French Lentil Salad with Broccolini and Soft Cooked Eggs recipe




Thomas J. Story
 2 cups French lentils
 2 tsp sea salt
 1 bay leaf
 2 sprigs fresh thyme
 4 tbsp extra-virgin olive oil
 1 cup diced yellow onion
 ½ cup diced carrot
 ½ tsp fresh black pepper
 1 tsp chopped parsley
 1 tsp red wine vinegar
 2 lbs broccolini, trimmed
 4 large eggs
1

Add lentils to a small pot filled with water, ensuring lentils are covered by at least 2 in. of water. Add 1 tsp. salt, bay leaf, and 1 thyme sprig to the pot. Cook 30 minutes or until lentils are tender but not mushy. Drain and remove herbs. Add cooked lentils to a medium bowl.

2

In a saucepan over medium heat, add 1 tbsp. olive oil, diced onion, and diced carrots; cook until softened, about 5 minutes.

3

In a medium bowl, combine cooked vegetable mixture with cooked lentils. Chop the remaining thyme leaves and add to the bowl along with 1⁄2 tsp. salt, pepper, parsley, and red wine vinegar. Stir well, taste, and adjust seasoning, adding salt, olive oil, and vinegar as necessary. Keep at room temperature.

4

Bring a large pot of water to a boil and add broccolini. Cook 2–3 minutes until tender and bright green, then remove from water with a spider strainer.

5

Add eggs to the pot of boiling water and let cook 7 minutes. (The yolks will be a little runny; for firmer yolks, cook an extra 30–60 seconds.) Remove from pot and transfer to an ice bath. Once cool enough to handle, peel and quarter eggs.

6

To serve, place a bed of lentils in the center of a plate and garnish with broccolini and eggs.