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The starter, Regional

Warm Puy lentil salad with soft boiled egg

Warm Puy lentil salad with soft boiled egg is a starter for 6 people made from green lentils dressed while still warm, topped with a soft boiled egg. It takes 25 minutes of active work, is prepared in the morning for the same day, and leaves only the eggs and plating for the last minute. Very easy, at €1.20 per person, success depends on dressing the lentils while they're still hot.

Warm Puy lentils, a dressing with some real bite, and a soft boiled egg running on top, the kind of simple that makes people happy.

Warm Puy lentil salad with soft boiled egg
For
6 people
Work
25 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.20
Calories per person
340 kcalcalculated by Kiloach, your weight coach

Puy lentils have that faint nutty taste and a firm bite that holds up even once dressed. Served warm, they soak up the vinegar and mustard without turning mushy, and the soft boiled egg that breaks open on top adds a creamy yolk that ties everything together. It's a starter with real character, built from ingredients you can find in any grocery store.

This is the kind of dish that works for a weeknight dinner with friends or a calmer family meal, especially from fall through spring when you want something comforting but not heavy. It opens a menu nicely before a braised meat dish or a fish course, without stealing the spotlight from dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 1 step, 7 min
  4. When it's time to serve 2 steps, 5 min

In the morning, cook the lentils and dress them while warm, then let them sit at room temperature. Just before your guests arrive, boil the eggs and peel them gently. At serving time, warm the lentils through, stir in the parsley, plate them and set a soft boiled egg on top, cracking it open at the last second.

The ingredients

6 people

Pantry

  • Green Puy lentils 300 g
  • Bay leafoften in the pantry 1
  • Red wine vinegaroften in the pantry 3 tbsp
  • Dijon mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • Carrot 1
  • Flat leaf parsley 1 bunch

Dairy

  • Eggs 6

Allergens Eggs, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rinse the lentils and cook them in unsalted water with the diced carrot and bay leaf. 25 min

    Salt only at the end of cooking, salting at the start toughens the skins.

  2. Drain the lentils and toss them while still warm with the minced shallots, vinegar, mustard and oil.

    Remove the bay leaf before mixing, and taste, it should have a bit of a bite.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drop the eggs into boiling water, cook them, then run them under cold water and peel gently. 7 min

    Count 6 minutes 30 seconds from when the water returns to a boil for a nicely runny yolk.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently warm the lentils, stir in the chopped parsley, and plate them in shallow bowls. 5 min

    A spoonful of the cooking water loosens them if they've dried out while waiting.

  2. Set a soft boiled egg on each plate, crack it open at the last moment and add a generous grind of pepper.

    Warm the eggs for 1 minute in hot water before plating.

Our tips to get it right

  • Pick fresh shallots and mince them finely, they should melt into the dressing instead of overpowering the lentils.
  • Don't let the lentils cool too much before dressing them, otherwise the vinaigrette sits on top instead of soaking in.
  • Boil one extra egg beyond your guest count, in case one cracks while peeling, you don't want to improvise in front of guests.

The variations

  • Swap the green Puy lentils for red lentils for a softer texture, but watch the cooking time closely, they cook much faster.
  • For a vegetarian version without egg, add diced feta or fresh goat cheese right before serving to bring back that creaminess.
  • To save time, swap the soft boiled egg for a hard boiled egg cut into wedges, it still looks good even without the runny yolk.

What to serve it with

  • Toasted slices of country bread
  • A glass of dry white wine
  • A vegetable soup as the next course

Storage

The dressed lentils keep for 2 to 3 days in the fridge in a sealed container. Don't freeze this dish, the texture of the lentils and the egg don't hold up well. Warm the lentils gently in a pan or microwave, and cook the eggs fresh right before serving.

Questions about this recipe

Can you use a different type of lentil instead of Puy lentils?

Yes, but green Puy lentils hold their shape better than brown or red lentils once cooked. If you use another variety, cut the cooking time and check the texture often.

What's the trick to a perfect soft boiled egg?

Drop the egg into boiling water and count 6 minutes 30 seconds from when the water returns to a boil. Transfer it straight into cold water to stop the cooking and make peeling easier.

Can this salad be served cold instead of warm?

Yes, it's still good cold, but it loses some of the richness the warmth brings to the soft egg. If serving it cold, cook the egg right before plating to keep that temperature contrast.

How do you plate this starter nicely for guests?

Use shallow bowls, mound the lentils lightly, set the egg on top, and only crack it open in front of your guests. The yolk running out at the table always makes an impression.

Can a warm Puy lentil salad with a soft boiled egg be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a warm Puy lentil salad with a soft boiled egg?

Allow 1 h 10 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a warm Puy lentil salad with a soft boiled egg?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a warm Puy lentil salad with a soft boiled egg cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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