Everything old is new again. A phrase we have all heard before but rings truer every time it is said.

During times of war and shifts in the economy, we as a nation have had to rethink the way we live. We have seen the decades of decadence and the years of recession and have thankfully been able to adapt to these changes. Our diets have ranged from steak and lobster in the excessive '80s to what we have now.

With processed foods being at the top of the monetary food chain, earthy alternatives are our best bets in tempering the economic shift.

During World War II, meat was at a premium and our grandparents had to embrace other alternatives. Eating lentils was encouraged to help the wartime economy.

But lentils date back much further than that. They were one of the first domesticated crops of the Near East and were referenced in The Old Testament of The Bible.

Lentils are a great source of dietary fiber, high in vitamin B1 and high in iron. They are a substantial protein substitute for vegetarians following the likes of soybeans.

The dried seeds of the lentil plants have a lengthy shelf life as long as they are in an airtight container. Like most canned vegetables and legumes, lentils lose some of their nutritional value due to the long cooking process, so most recipes recommend the dried version.

The small flat button-like seeds do not need to be pre-soaked like beans, which make them more favorable for cooking. They can be bought in many different varieties, with or without skin and whole or split. Depending on the deserved result, the green/brown lentils retain their shape (skin-on, not split) and are best used in salads and stews and have an earthy, nutty flavor. Red, yellow, and orange (skins removed) are great in soups and purees and tend to be sweeter. The red lentils will turn gold when they are cooked.

The most flavorful and most expensive of the lentils are the French Puy.

To prepare the lentils, rinse under cool water until the water runs clear and check for any imperfect seeds or tiny stones that might have snuck their way into the bag. Always follow cooking instructions on the bag, if bought in bulk, then follow a rule of three cups of liquid to one cup of lentils.

Boiling the liquid first then adding the lentils aids in digestion, compared to bringing the lentils and liquid to a boil together. (Both ways are fine.) Turn down the heat and then simmer to the desired consistency (30 minutes or until tender). Refrain from adding salt or acid to the liquid because they will toughen and lengthen the cooking process. Instead add herbs like bay leaves and rosemary or use sodium-free stocks to flavor the lentils while they cook.

Also do not mix different ages of bags because older lentils will take longer to rehydrate.

After draining the cooked lentils, they can be served in salads both hot and cold. Mix lentils with chopped green pepper, tomato, and toss with a red wine vinaigrette for a refreshing summer salad or add to sauteed onions and fennel for a warm dish. Nuts and seeds are also good when mixed with lentils. Either mixture can be served over greens for an entree-sized salad.

Cooked lentils can be mixed with mashed potatoes for a hearty winter dish or try using a lentil ragout for a stuffed cabbage roll or stuffed mushrooms.

For more substantial dishes, like stews and soups, cook the dried lentils with stock, mirepoix (carrots, onions, celery), herbs and spices - all together - until lentils are done. The soup can then be eaten as is or pureed for a finer consistency. The mixture can also be served over rice or pasta. Meat and poultry can be added for the omnivores.

In the Indian diet, the largest vegetarian population, a spicy dish called dal or dhal is made of lentils and served with curried dishes. It is a puree of lentils (or other dried seeds called pulse), tomatoes, onions and other seasonings.

Lentils are available year round, which make them a good staple for your pantry. Most grocery stores carry some type of lentil and other varieties can be found in health or ethnic stores.

Remember to read the bag for instructions and cook until tender.

Experience history and save some money, too.

Valerie Usowski, an Auburn native, is the banquet manager at the Auburn Holiday Inn and a Culinary Institute of America graduate.