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:
Just Soup With lentils, mixed beans and whatever grain (farro, spelt, barley or brown rice) you prefer
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.
Warm Lentil Salad with Red Wine Vinaigrette & Anchovies