ven people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. Lentil broth is as comfortable with Mediterranean seasonings from every corner of the Mediterranean basin as it is with Indian or even Mexican spices. Lentils are at home in a salad, a soup, a stew, a dal and a pilaf. They work well with meat, particularly cured pork products, and vegetables equally, and they are also wonderful alongside a piece of salmon. This is one legume you should always have in your larder.