CC#41: Green (long) beans, tomato and lentil salad

Green beans (I used long beans), grape tomatoes and lentil salad.  I added a soft-center egg for extra bulk. 

(note to self: two eggs were lowered into boiling water and cooked for five minutes, take off heat, drained off the hot water.  Rinsed with water from tap a couple of times, and soaked in water till ready to serve. Tapped eggs all over to break the shells and gently peel away.)

Instead of puy lentils, I used a can of this (below), which was rather tasty. 

@urban_deriver 

#rivercottagelightandeasy 

#hughfearnleywhittingstall

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 From pages 176-177 of

River Cottage Light and Easy

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I'm linking this post with

Cookbook Countdown #41