Well, I made a nice chili this weekend, using the three types pictured at top. Very nice and filling, but not especially pretty. I also made a lentil salad (first time) with diced red and yellow peppers and both the green and the white parts of green onions, and a vinagrette of olive oil and lemon balsamic vinegar. Very pretty! The lentils lost a lot of the black color, and were more dark brown, but the diced veggies glowed like little jewels. (You have expected it to be sweet, and the peppers actually were.) Lousy photo with my cell phone:

Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings

Here's one from an old episode of The Splendid Table. It was presented by one of the guests of the show. I've made it before and loved it. I should make it again now that it's getting cooler. The comments preceding the recipe are from the Splendid Table website, which is where I got the recipe. Slow-Roasted Bell Pepper with Red Lentils Bhuna hua simla mirch aur masoor ki dal Featured on the November 7, 2009 episode Reprinted from 660 Curries by Raghavan Iyer. Copyright � 2008 Published by Workman Publishing Company. Many of us, myself included, automatically reach for that onion sitting on the counter as a starting point to build a base for sauces, stews, soups, and even stir-fries. We often overlook the bell pepper (known as simla mirch because most of them come from Simla, a picturesque resort just north of Delhi, in the foothills of the Himalayas), which bestows an uncanny, slightly smoky sweetness to a dish. I love the consistency of this curry, and often serve it as a soup course with crusty European bread. Don't hesitate to dunk the bread in it (I am sure Ms. Manners would do the same). Makes 5 cups 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones 2 tablespoons canola oil 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds) 1 medium-size tomato, cored and cut into 1/2-inch pieces 1 1/2 teaspoons coarse kosher or sea salt 1/2 teaspoon ground turmeric 1/4 cup finely chopped fresh cilantro leaves and tender stems 1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes. 2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes. 3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes. 4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes. 5. Stir in the cilantro, and serve. I'm one to buy various kinds of lentils when I'm at Central Market or Whole Foods, and then, promptly forget I have them once I get the home. I want start using them more frequently. They really are healthy, and they're one of the few legumes that can be made relatively quickly from scratch. Sally

Yes - I've got several small containers in the freezer but that's great since there are some nights when that's all we'll need (plus a little salad) as we're going through renovations in our house right now.