Thursday, June 15, 2017

CtBF ~ Lentil salad with goat cheese and walnuts

My packed lunch of a hearty lentil salad (I thought I picked up a can with the word 'puy' on the label, but when I got home, the label changed....) which I ate the whole day long (paired with THIS)!
I drained and rinsed the lentils, cover with water and heated up till boiling with the thyme and bay leaves.  Drained the water into another pan to cook the finely diced onions, carrots and celery till almost tender.  Toss everything into the prepared dressing, cooled and kept in refrigerator (cos by then it was pretty late at night).  In the morning added the chopped herbs and toasted walnuts and it was good to go.  Hubby had a smaller portion than mine.
I picked up 'When Breath becomes Air' again which I left hanging half way to read other stuff in May, hence my June reading schedule is way behind.   But I had a lively discussion with a small group of young members from my online book club, The KL Book Appreciation Club (KLBAC), on HAN SU YIN's works and was happy to show off my small collection of her works.
above was all I could find without opening other boxes in storage.
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
Lentil salad with goat cheese and walnuts (p. 233)
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
and newly acquired copy of this
Ready for Desserts
made possible by this lovely lady!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.


  1. This was an excellent lunch salad and it was event better the next day!

  2. My salad did get passed the day it was made. I'll be thinking of having this for lunch or make a new batch.

  3. Agreed. This makes a great lunch or even a side salad. When Breathe Becomes Air was one of the best books I read last year.

  4. I loved this recipe so much, I plan to make it again soon. It has such a nice medley of ingredients that work so well together.

  5. I didn't get this made until Sunday and will write about it in this week's post. I did let it "season" overnight and thought it was even better than the taste I took while making it. I would suggest you try to get Le Puy French green lentils if you make this again, Emily, because they do seem to make a difference. I have never even heard of Han Su Yin so needed to turn to Wiki. This is why I love reading your posts every month - the cultural education. Cannot read When Breath Becomes Air. Cannot read about dying husbands yet. XOX