Green Eggs and Ham

Here's what to do with Easter leftovers or anytime you want to have a light supper. Note that I did not salt and pepper. The ham I used was salty enough so did not need more salt. The French green lentils already have a peppery bite. And, if you use brightly colored ramekins (e.g., Emile Henry), take them straight from the oven to the table for a lovely presentation.