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Flavorful French Bistro Lentil Salad Recipe with Easy Dijon Shallot Vinaigrette and Soft Egg

French Bistro Lentil Salad - featured image
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A quick and easy French-inspired lentil salad featuring a tangy Dijon shallot vinaigrette and topped with soft-boiled eggs for a creamy, satisfying meal.

Ingredients

Scale
  • 1 cup (about 200 grams) green lentils (French Lentils or Puy Lentils)
  • 2 ½ cups (600 ml) vegetable or chicken broth
  • 2 medium shallots, finely minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, chopped (optional)
  • 2 large soft-boiled eggs
  • ½ cup cherry tomatoes, halved (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse 1 cup (200 g) of green lentils under cold water. In a medium saucepan, combine lentils with 2 ½ cups (600 ml) of vegetable or chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set lentils aside to cool slightly.
  2. While lentils cook, finely mince 2 medium shallots. Heat 1 tablespoon of olive oil in a small sauté pan over low heat. Add the shallots and cook gently for 3-4 minutes until soft and translucent but not browned. Remove from heat and transfer shallots to a mixing bowl.
  3. To the warm shallots, whisk in 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 1 minced garlic clove, and 4 tablespoons olive oil. Season with salt and freshly ground black pepper to taste. If using, stir in 1 teaspoon chopped fresh thyme.
  4. Add the cooked lentils to the vinaigrette and toss gently to coat. If desired, fold in ½ cup halved cherry tomatoes. Taste and adjust seasoning if needed.
  5. Bring a small pot of water to a rolling boil. Gently lower 2 large eggs into the water and cook for exactly 6 minutes for a jammy yolk. Immediately transfer eggs to an ice bath for 2 minutes to stop cooking. Carefully peel and set aside.
  6. Spoon lentil salad onto plates or a serving bowl. Halve the soft eggs and nestle them on top of the salad. Drizzle any extra vinaigrette from the bowl around the edges. Serve warm or at room temperature.

Notes

Avoid overcooking lentils to keep them firm. Cook shallots gently on low heat to prevent burning. Soft-boil eggs for exactly 6 minutes for a perfect jammy yolk. Do not rinse lentils after cooking to help vinaigrette stick better. Use quality Dijon mustard like Maille for best flavor.

Nutrition

Keywords: lentil salad, French salad, Dijon vinaigrette, soft boiled egg, healthy salad, easy dinner, vegetarian, gluten-free

Find it online: https://tempotaste.com/flavorful-french-bistro-lentil-salad-recipe-with-easy-dijon-shallot-vinaigrette-and-soft-egg/