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
Braised Carrots & Lentils with Creme Fraiche & Mint
Warm Lentil Salad with Red Wine Vinaigrette & Anchovies