When’s lunch?
Left-over lentils aka Puy–too good to waste! What to do? How to employ?
Salad! Served with broccoli frittata (with leftover broccoli) for lunch today.
These beautiful little grey-green lentils are already dressed with olive oil and red wine vinegar from dinner Saturday–and tasty as is–but might welcome additions.
Cucumber, red onion and avocado beckon.
The mint is showing–and I’ve some already chopped parsley.
SO…
Left-over Puy lentils with Cucumber, Avocado and Red Onion Salad
- left-over (cooked!) lentils
- 1 small red onion–finely sliced
- 1 ripe avocado–diced
- 1 small cucumber–peeled, quartered lengthwise, seeds removed and diced
- parsley and mint–chopped
- salt (to taste)
Pick a pretty bowl and park the lentils.
Add the onion, cucumber and avocado and herbs. Carefully turn everything over.
Sprinkle over a little more red-wine vinegar lentils, olive oil and salt before turning it all over one more time.
It got a firm M.A.—Meredith Approved!
Robin Ellis 
C’est bon!
I LOVE how you include recipes for leftovers! So many are throwing away perfectly good food when they could be inventive in their cooking! Bravo! Bravo!
Hello Robin Thank you for the yummy recipe.
I have a problem with Soya, under no uncertain terms must I eat it. However; trying to find chocolate and other food stuffs that does not contain soya is like trying to find a £50 note in your boiled egg. I contacted all chocolate manufacturers and found 2 who are soy free which I buy by the box load. But as for food, this is restricting me to the minimal. Soya like salt and sugar is put into most things. Doug and I do not buy foodstuff with sugar, salt or soya.
Do you have any knowledge of Soya Free Companies? I bake my own bread, cakes, biscuits and puddings, so no need to include these. France may be different with Soy Free in their food. Any advise is most welcome.
By the way, may I add you and your book in my memoir? My Life With G B Shaw. That is not the title but what it is about. I am doing a re write for my editor and would like to add your name simply because I use many of your delicious recipes which I think readers would welcome. If you would like me to send the piece I have in mind for you to approve, please forward an email address and include anything you else you think I should include. I understand if you do not wish to be in the book. My very best wishes to you and your dear wife.
Happy Eating
Diane Shawdian GBS 🌹
Shawdian >
Can’t help on the soya front and please feel free to mention me in your memoir–I’d be honored.
Thank you Robin. I am delighted you give your permision to mention you in my memoir. You are in good company with the likes of Sir Ian Mckellen, Dame Wendy Hiller & my dear friend, Sir Micheal Holroyd, just in case you wonderd, though you are the only one I have not met in person the others are/were friends, it is through your wondeful recipe book that you have helped me. I will send you what I have written. But fisrt I must apologise profusely for not replying to this post well before now, but for sometime I was very ill (I am well recovered now) and during this time I stopped logging into most things online and along the way I lost my log in details book,so had no details for this WordPress page and only yesterday did I manage to work out the log in details and gain access. This is also why I was sending you messages asking if you had received any of messages I wrote on your blog, for I had no way of knowing, or if you had repied, you must have thought I was a little bit odd! 😊So big apologies Robin. And thank you once again.
Diane Shawdian Uttley
gbs@shawdian.com
Shawdian GBS 🌹
Lovely easy recipe today. I very much enjoy your writings, food, cat photos, all of which bring back delicious memories of our visit to Lautrec. Please give our very best wishes to Meredith.
Thank you, Arlene and I will pass on your best wishes to Meredith.
I wish we had Lily of the Valley here in the San Geronimo Valley in West Marin Ca
This looks wonderful! Can’t wait to try it!
Looks yummy! Thanks for sharing your recipe Mr. Robin.
What a taste delight! I’m immediately experiencing a craving!
Hi Robin. This looks yummy and diet friendly for me. Our eldest daughter is getting married at the end of May and I have to lose a few more pounds! Thanks for this. I am looking forward to seeing you and Meredith once more when you visit Northampton soon. Best wishes to you both, Heidi x
Hello Robin, that fritatta looks delicious! Is there recipe posted? I would like to have a go at making one. And since I am here I would like to say….. in my opinion, you are the best and only Ross … you captured the character and brought him to life as if he had walked out of the book and my imagination and onto the set.
Thanks Alison. Sauté some red onion, add the cooked broccoli, let it cool, season and add parmesan and 5 whisked eggs, mix it all. heat oil to hot in small frypan, pour in the mix, spread it evenly, turn heat down to lowest and cook until just a small pool of egg mix is left, put this under a hot grill for at most 2 minutes.
Thank you, can’t wait to try it. All the best, Alison
Looks and sounds delicious, thank you for the recipe, will try it x x
That lentil recipe is my idea of heaven so will trying it very soon. Not sure if the rest of my family will appreciate it though, so I might have it all to myself! I wonder if you could use asparagus instead of avocado, now that the season has arrived, two weeks late! My OH doesn’t like broccoli, but I might get it inside him in a frittata, especially if I chop it up small!!
AS ALWAYS MANY YUMMIES TO YOU. I TOO HAVE A BLACK CAT JACK WHO SUPERVISES WHAT IS IN THE TABLE. BOB APPETIT!
I’m always so amazed at how well you both eat. Makes me feel a bit ashamed…
Surprised to see you already have lily of the valley! That’s “our” little flower: Gene always picks some & presents them to me in a little bouquet when they arrive in mid-May. They smell so heavenly! But we still have a few weeks to wait.
The lawns in Massachusetts are so vivid green, but ours is still a lovely shade of “yellow-straw.” (Doesn’t stop the ticks, though. Ugh!) We’re supposed to get some really warm temps this weekend, and hopefully, that’ll speed things up.
Happy Spring!!!