This Broccoli & Lentil Salad tastes good warm or cold, but only dress the lentils when you’re ready to eat. If dressed ahead of time, the lentils will absorb the dressing and make the salad less flavorful.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Serves: 4


  • 1 Tbs. + 2 Tbs. extra-virgin olive oil
  • 3 cups broccoli florets, halved
  • 1 hard-boiled egg
  • 1½ Tbs. whole-grain mustard
  • 1 Tbs. red wine vinegar
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. kosher salt
  • freshly ground black pepper, to taste
  • 2 cups cooked salad lentils (black or French)


  1. In a large pan over medium-high heat, heat 1 Tbs. oil until shimmering. Sauté the broccoli until lightly browned on the cut side, 2–3 minutes. Turn the florets over and add 2 Tbs. water to the pan. Let the broccoli steam uncovered until bright green but still crisp, 1–2 minutes.
  2. Separate the egg white from the yolk. Mince the white and set aside. In a large bowl, mash the egg yolk with a fork. Whisk in the mustard, vinegar, Worcestershire sauce, salt, and the remaining 2 Tbs. oil. Season with the pepper.
  3. Toss the lentils in the dressing. Add the egg white and broccoli and toss again.

Nutrition Information

Per serving (1 cup):

  • Calories: 250
  • Total fat: 13 g
  • Sat fat: 2 g
  • Carbs: 24 g
  • Fiber: 9 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 12 g
  • Sodium: 280 mg