Lentilles du Puy with Dijon Vinaigrette and Soft-Boiled Egg
Why this recipe works
- Sharp, balanced dressing: Dijon mustard and red wine vinegar give the lentils enough acidity to cut through the richness of the egg.
- Good texture contrast: Puy lentils stay firm and separate, while the soft-boiled egg adds a creamy centre.
- Practical for lunches: The dressed lentils keep well in the fridge, especially if the eggs are stored or cooked separately.
Get the most out of this recipe
Timing notes
- Best serving temperature: Serve the lentils warm or at room temperature so the vinaigrette tastes lively rather than muted.
- Use the simmer time: Prepare the vinaigrette, shallot, parsley and eggs while the lentils cook to keep the recipe efficient.
Ingredient notes
- Choose lentils that hold their shape: Lentilles du Puy are ideal because they stay firm after simmering; softer lentils can turn the salad mushy.
- Adjust the vinaigrette to taste: If the lentils taste flat after dressing, add a little more vinegar or seasoning while they are still warm.
Make-ahead tips
- Keep the eggs separate: Store the dressed lentils in the fridge and add freshly boiled eggs when serving for the best texture.
- Good the next day: The lentils continue to absorb the vinaigrette as they rest, making them especially useful for packed lunches.
Serving ideas
- Serve with bread: Crusty bread works well alongside the lentils and helps catch the mustardy dressing.
- Finish with freshness: A final scattering of parsley and black pepper keeps the salad bright and aromatic.
Equipment you'll need
Ingredients
Instructions
- Put the lentils in a saucepan, cover with plenty of cold water, and bring to the boil. Reduce to a gentle simmer and cook for 20 to 25 minutes until tender but still holding their shape. Drain well and return to the warm pan for 1 minute to steam off excess water.
- Meanwhile, bring a small saucepan of water to the boil and lower in the eggs. Boil for 6 minutes for a soft centre, then cool under cold running water for 1 minute. Peel carefully and set aside.
- Finely dice the shallot and finely chop the parsley. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, fine sea salt and black pepper. Whisk in the extra virgin olive oil until emulsified.
- Add the warm lentils to the bowl and toss to coat so they drink in the vinaigrette. Fold through the shallot and most of the parsley, reserving a little to finish. Divide between two plates and top each with a soft-boiled egg, then scatter over the remaining parsley and a little extra black pepper if you like.
Recipe notes
Tips
- Dress the lentils while they are still warm so they absorb the vinaigrette more evenly.
- For a neater soft-boiled egg, use eggs straight from the fridge and time the boil from when the water returns to a steady boil.
- If you are pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark or cook the eggs until the yolks are firm.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner acidity.
- Replace Dijon mustard with whole-grain mustard for a coarser texture and milder heat.
- Replace fresh parsley with fresh dill for a softer, more aromatic finish.
Storage
- Refrigerate up to 3 days
- Store the dressed lentils in an airtight container in the fridge. For best results, keep the eggs separate and boil fresh when serving; if already boiled, refrigerate and eat within 1 day. Bring the lentils to room temperature or warm gently, then top with the egg.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Mustard
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