From the top, clockwise: Brown lentils, green lentils, red lentils, black lentils

In today’s Seasonal Pantry, which you can read here, I write about lentils, with two recipes, one for Basic Lentil Soup and another for lentil salad. One quality of lentils that I did not mention in the column is that they are a bargain, making them even more attractive in these lean times.

In the column, I promised links to lentil recipes from the Seasonal Pantry archives so here they are:

Lentil Salad with Cucumbers, Feta, Parsley & Pomegranates

Just Soup  With lentils, mixed beans and whatever grain (farro, spelt, barley or brown rice) you prefer

Ful Medames (Dried Favas with Lentils)

Cotechino with Lentils & Portobellos

Cotechino with Lentils & Salsa Verde

Cotechino with Lentils & Greens

Channa Dal with Rice, Yogurt & Chutney  Although this recipe calls for yellow split peas, it is traditionally made with yellow lentils. If you have them, you can use them without making any other adjustments in the recipe.

Smoked Turkey Legs & Lentils with Bay & Sage

Lentil Salad is delicious, versatile and easy to make.

Braised Carrots & Lentils with Creme Fraiche & Mint

Warm Lentil Salad with Red Wine Vinaigrette & Anchovies