Marinated Lentils with Crunchy Vegetables

Ingredients

• •1 whole large onion
• •2 whole bay leaves
• •1½ cups black beluga or French green lentils
• •to taste Kosher salt
• •¼ cup olive oil
• •1 teaspoon coriander seeds
• •½ teaspoon cumin seeds
• •3 tablespoons sherry vinegar or red wine vinegar
• •to taste black pepper
• •6 whole radishes
• •4 whole scallions
• •1 cup parsley and/or mint leaves
• •1 cup celery hearts and leaves

Cooking Instructions

1. 1.

   Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.

   20 min

2. 2.

   Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.

   5 min

3. 3.

   Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.

   5 min

4. 4.

   Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.