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Lentil and Broccoli Salad

This tastes even better if it’s made ahead.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
390 calories per serving


> 1 red onion
> 2 cloves garlic
> 1 cup dried lentils
> 4 large eggs
> 1 (12 oz) pkg broccoli florets
> 4 tbsp extra virgin olive oil
> 1 tbsp red wine vinegar
> 2 tsp mustard


Cut the onion into rings and set aside. In a saucepan, combine the garlic, lentils, and 2 cups water, then simmer, covered, for 20 min. Drain and transfer lentils to a large serving bowl. Mix in the sliced onions.
Meanwhile, hard-boil the eggs in water for 8 min. Remove eggs from pan with a slotted spoon (do not discard the water) and rinse under cold water until cool enough to peel. Halve the peeled eggs and set aside. In the water used to boil the eggs, cook the broccoli for 4 min. Drain and add to the lentils and onion.
Whisk together the olive oil, red wine vinegar, and mustard. Season with salt and pepper to taste. Pour the dressing over the warm lentils, onion, and broccoli, and toss to coat. Place the egg halves on top of the salad and serve.

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