There are many kinds of lentils, but I think one of the tastiest is the little green French variety, marbled like a tortoise shell, called Verte de Puy. It has a rich, nutty flavor and retains its firm texture after cooking, making it the perfect base for many other ingredients.
I like to combine green lentils with contrasting flavors and textures like tart currants, vinegary onions, walnuts and peppery arugula. Paired with seared scallops and maybe a bottle of Fume Blanc, this meal is perfect when you want something fast, yet a little special.
Look for French lentils at specialty markets and gourmet grocery stores.