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Vegetarian, South and mountains

Puy lentil salad with soft boiled eggs

This Puy lentil salad with soft boiled eggs serves 4 in 35 minutes, rated very easy and costing €1.90 per person. Warm lentils soak up a mustard vinaigrette, a soft boiled egg adds a runny yolk, and golden croutons bring crunch. The trick is seasoning the lentils while they're still warm so they absorb the dressing fully.

A warm salad of Puy green lentils, soft boiled eggs with runny yolks and crisp croutons, light but genuinely filling.

Puy lentil salad with soft boiled eggs
Total time
35 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Puy green lentils have a nutty flavor and a firm bite that keeps them from turning mushy, even after cooking. Served warm with a mustard and shallot vinaigrette, they take on real character, and the soft boiled egg on top breaks into a natural sauce that ties the whole dish together without any cream or mayonnaise.

This salad works just as well on a weeknight as on a lazy Sunday outside, set on the table with just some bread to mop up the yolk. It takes few steps and few ingredients, but it's genuinely filling thanks to the lentils and egg, making it a full meal rather than a starter. Mon Chou likes it for warm weather, when you want something light that still leaves you satisfied.

The ingredients

4 people

Pantry

  • Puy green lentilsoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Carrot 1
  • Parsley 1 sprigs

Dairy

  • Eggs 4

Bakery

  • Country bread 3 slices

Allergens Gluten, Eggs, Mustard

The step by step recipe

  1. Rinse the lentils and cook them in unsalted water with the carrot cut into small dice. 25 min

    Salt only at the end, salt can toughen the lentils' skin.

  2. Make the vinaigrette with the mustard, vinegar, oil, chopped shallot, salt and pepper.

    Slice the shallot very finely so it stays crisp and mild.

  3. Drain the lentils and mix them warm with the vinaigrette.

    Keep a little of the cooking water to loosen the salad if it turns out too dry.

  4. Drop the eggs into boiling water, then cool them and peel them. 6 min

    Time exactly 6 minutes for a runny yolk.

  5. Cut the bread into cubes, brown them in a pan with a drizzle of oil, then plate the salad with the halved eggs and parsley. 5 min

    Croutons rubbed with garlic add an irresistible aroma.

Our tips to get it right

  • Don't soak Puy lentils beforehand, they don't need it and hold their shape better cooked straight from dry.
  • Check the lentils at the 20 minute mark, they should stay slightly firm to the bite, never mushy.
  • Make the vinaigrette while the lentils cook, it saves time and lets you taste and adjust before mixing everything together.

The variations

  • Swap the wine vinegar for cider vinegar for a softer, fruitier edge.
  • Add cubes of feta or fresh goat cheese for a richer, creamier version.
  • For a quicker version, swap the soft boiled eggs for classic hard boiled eggs, less tricky to get right and just as good served cold.

What to serve it with

  • A glass of chilled grape juice
  • Extra grilled country bread
  • A slice of fresh goat cheese

Storage

Dressed lentils keep for 2 days in the fridge in a sealed container, without the eggs or croutons. Make the soft boiled eggs and croutons just before serving, since they lose their texture if stored. This salad doesn't freeze well.

Questions about this dish

Can you make this salad ahead of time?

You can cook the lentils and make the vinaigrette a day ahead, then toss them together warm right before serving. Save the soft boiled eggs and croutons for the last minute, since they don't hold up well.

How do you get a perfect soft boiled egg every time?

Drop the egg into boiling water and time it exactly 6 minutes, not a second more. Cool it immediately in cold water to stop the cooking and make peeling easier.

Can you use a different bread for the croutons?

Yes, rye bread or a slightly stale baguette both work well. You just need a bread firm enough to brown nicely without soaking up too much oil.

What if you can't find Puy lentils?

Regular green lentils work too, but watch the cooking time since they soften a bit faster. Avoid red lentils, which fall apart completely and won't give this salad its texture.

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

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

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

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

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

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, mustard. Always check the labels of the products you buy.

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