Make-Ahead Puy Lentil Bistro Lunch Box with Jammy Eggs & Dijon-Walnut Vinaigrette
A springtime bistro salad of Puy lentils, blanched green beans and jammy eggs, dressed with a Dijon‑walnut vinaigrette.
Best for High‑fiber vegetarian lunch with protein and healthy fats
A make‑ahead, vegetarian lunch inspired by a French bistro: peppery Puy lentils and crisp green beans tossed with a bright Dijon‑walnut vinaigrette, finished with jammy eggs and toasted walnuts for crunch. Built for satiety — each portion delivers plant protein, fibre and unsaturated fats to keep you going through the afternoon. Pack components separately for a tidy lunch box and assemble just before eating for best texture.
Ingredients
- 200 g Puy lentils , rinsed and picked over
- 700 ml vegetable stock
- 1 Bay leaf
- 4 large eggs , for jammy soft-boiled eggs
- 200 g Green beans , trimmed
- 120 g mixed spring greens , washed and spun dry
- 150 g cherry tomatoes , halved
- 50 g walnuts , toasted and roughly chopped
- 25 ml walnut oil
- 25 ml olive oil
- 10 g Dijon mustard , about 2 tsp
- 30 ml Red wine vinegar
- 30 g small shallot , finely minced
- 15 ml lemon juice , freshly squeezed
- 3 g fine sea salt , adjust to taste
- 1 g black pepper , freshly ground, to taste
- 10 g fresh parsley , chopped, for garnish
- 80 g crusty whole-grain bread , to serve (optional – can be omitted)
Instructions
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1
Simmer the lentils: put rinsed lentils, vegetable broth (or water), bay leaf and a pinch of salt in a medium saucepan. Bring to a gentle simmer, cover, and cook until tender but holding shape, 18–20 minutes; drain, discard bay leaf and let cool.
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2
Blanch the green beans: bring a pot of salted water to a rolling boil. Add the trimmed green beans and cook 3–4 minutes until bright green and tender-crisp. Transfer immediately to an ice bath, then drain and pat dry.
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3
Cook the jammy eggs: bring a small pot of water to a boil, lower in eggs, and simmer 6–7 minutes for jammy yolks. Transfer to an ice bath for 3 minutes, peel carefully and set aside (keep whole if packing for later).
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4
Make the Dijon‑walnut vinaigrette: whisk together minced shallot, Dijon, red wine vinegar, lemon juice, salt and pepper. Slowly stream in walnut oil and olive oil until emulsified. Stir in half the toasted chopped walnuts for texture and reserve the rest for garnish.
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5
Assemble the salad or lunch boxes: in a large bowl, combine cooled lentils, blanched green beans, halved cherry tomatoes and greens. Toss with most of the vinaigrette (reserve a little if packing). Divide into two bowls or lunch containers, top each with 2 eggs (halved or whole), scatter remaining walnuts and chopped parsley, and drizzle any remaining vinaigrette.
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6
Storage & serve: for make‑ahead lunch boxes, pack dressing in a small jar and eggs uncut; refrigerate components up to 3 days and combine just before eating for best texture (if you like a firmer yolk, extend egg cook time by 2 minutes). Serve with optional crusty whole‑grain bread.